BULLETIN 

of 



The North Carolina 
College for Women 




^V»^v 



COMMUNITY PROJECTS 

AND 

SCHOOL CREDITS >r HOME PROJECTS 



GREENSBORO, NORTH CAROLINA 
NOVEMBER, 1919 



Moaoapmj^ 



The North Carolina CoIJege for Women 
stands for a public educational system 
that will educate all the people. The 
authorities of the Institution regard the 
College as a part of the public school 
system, and believe that it has a duty 
to discharge, not only to those who study 
within its walls, but to that great body 
of people who, for one reason or another, 
will not enter this or any other school or 
college. 



Greensboro, N. C, as second-class matter, under act of Congr 
of July 16, 1894. 



VoL.l^. NOVEMBER, 1919 No. 1 



BULLETIN 



North Carolina College 

for Women ^u^ .^-^-^^ 



ALONZO C. HALL, Edi 



PUBLISHED QUARTERLY 

BY THE 

North Carolina College for Women, Greensboro, N. C. 

CBrtension i]5umbfr 

PREPARED BY 

Minnie L. Jamison 

Extension Department, North Carolina College for Women 









n^- 



NOTE 

All measurements are level unless otherwise indicated. 
T means tablespoon. 
t's means teaspoon. 
C means cup (% pint). 



LIBRARY O^ C^>!GRESS 

MA: 9 1932 j 



Bulletin of The North Carolina College for Women 



CONTENTS 



Page 

To THE Teachers of the Eural Schools of North Carolina 5 

To THE Mothers in the Eural Homes of North Carolina 5 

School Credits for Home Projects 6 

A Supplementary School Lunch 11 

The House 15 

Choosing the Interior Color 16 

Choosing the Exterior Color 20 

The Kitchen 24 

Water Supply for Farm Homes 25 

Tireless Cooker 28 

General Cleaning 32 

How to Sweep 33 

Smooth Polished Floors 34 

To Cover the Broom 34 

Dust 34 

How to Make a Bed . 35 

Cleaning Household Goods 36 

Absorbents 36 

Solvents 36 

Neutralizers 37 

To Clean Sweaters 37 

To Wash Chiffons, Georgettes, Silks, Satins, Crepe de Chines . . 38 

Setting the Colors 39 

Simple Suggestions for the Development of Good Taste in 

Clothing 39 

Suggestions for Community Club Work 41 

The Hindu Turban 41 

The Draped Turban 42 

The Hat with the EoUing Brim 42 

Suggestions for Work in Schools 45 

To Teach the Small Grades to Make Dolls 45 

Suggestions for Children of Higher Grades 46 

How to Make a Stole 46 

Tarn ' Shanter No. 1 46 

Tam ' Shanter No. 2 47 

Directions for Sweater No. 1 48 

Directions for Scarf 49 

Directions for Sweater No. 2 49 

Sport Hats 50 



Bulletin of The North Carolina College for Women 



CONTENTS — Continued ' 

FOODS Page 

Proteins 52 

Eggs 52 

Meats 58 

Cheese 70 

Meat Substitutes and Savers 72 

Green Vegetables 79 

Soups 85 

Salads 88 

Fats (Butter, Bacon, Oils, Creams) 90 

Carbohydrates 93 

Cereals 96 

Batters 99 

Doughs 106 

Candy 113 

Cakes and Puddings 115 

Desserts 120 

Beverages 123 

Plan for Fruit and Vegetable Dryer 126 



Bulletin of The North Carolina College for Women 5 

TO THE TEACHERS OF THE RURAL 
SCHOOLS IN NORTH CAROLINA 

In order to bring the North Carolina College for "Women 
into more vital relationship with all the people of the State 
and to further serve its purpose as a part of the public school 
system, the authorities of the institution desire to send this 
bulletin, School Credits for Home Projects, to all teachers 
who realize the need for closer cooperation between the home 
and the school and who desire to arouse larger community 
interests. 

The bulletin offers suggestions to the teachers in helping 
to solve the problems of the average home in an efficient and 
economical way. 



TO THE MOTHERS IN THE RURAL 
HOMES IN NORTH CAROLINA 

The bulletin has a two-fold purpose: 

1. To give the children of the rural schools who may not 
reach college an insight into the problems of the home and 
to show them how to meet these problems efficiently. To point 
the way to greater appreciation of the rural homes, creating 
in the young people a greater desire to become the highest 
type of efficient home makers of tomorrow. The "Class 
Experiments'^ in school are intended to teach thie students 
the simple underlying principles. These principles are to be 
followed up at home in the simple demonstration under each 
lesson. 

2, The "Demonstrations" are sent to the housekeepers of 
today with the hope that the suggestions given under the 
various divisions may lighten the burdens of each day. 



If you have not already done so, NOW is the 
time to fall in love with your work. 



6 Bulletin of The North Carolina College for Women 

SCHOOL CREDIT FOR HOME PROJECTS 

The object of these lessons is to give the children of the 
rural schools as much help as possible in solving the problems 
of the average home. The bulletin aims to bring scientific 
principles and the best practices to bear on the problems 
actually met with in our homes for the purpose of solving these 
problems in an efficient and economical way. 

In the schools where little or no equipment may be had, 
the well trained teacher or supervisor may do a great com- 
munity work by the "Project Method" — giving school credit 
for Home Projects. These credits stimulate interest in the 
work of the home ; create a greater community interest in 
the school, making a more vital relation between the home 
and the school ; and above all, the young girl who may never 
reach college has an opportunity to study the fundamental 
principles of housekeeping, with the larger possibilities of 
becoming a better home maker. 

By the "Project Method" the children are given the 
necessary instructions in the class experiment. The experi- 
ment is to be followed up in the home of each student. 

The grade on the experiment or project may not be re- 
corded until the sample brought from home or the report sent 
from the mother is satisfactory to the teacher or supervisor. 
Examples : 

Experiment 1. The principles of sterilization are taught 
by class experiment in 

(a) Canning fruits and vegetables. 

(&) By properly washing dishes. 

Experiment 2. The preservation of food values may be 
illustrated on the school heater by the proper cooking of lean 
meat scraps. 

Experiment 3. A class experiment in the essentials of 
cleaning may be made by cleaning and painting the soiled 
window shades of the school house. 

Experiment 4. A class experiment may be made of dry or 
tub cleaning, and by making the clean garment into a new 
model. 

Experiment 5. A telling class experiment may be made 
by properly cleaning the school room floors, filling the cracks, 
and polishing the floor with an inexpensive floor polish to 
keep down dust and save labor. 



Bulletin of The North Carolina College for Women 7 

Experiment 6. A class experiment may be made by teach- 
ing the boys in school to make a fireless cooker; a work 
table; and the girls the principles of fireless cooking. 

LINES OF STUDY 

Three lines of domestic science may, with profit, be under- 
taken in the rural schools : 

1. A study of the care, simple decoration, and sanitation 
of the home ; or ^ 

2. A study of clothing, practice work in simple garments, 
and the hygiene of clothing; or 

3. Class experiments in foods, followed by practice in 
the home. 

METHODS OF WORK 

1. The laboratory method, requiring equipment and space 
for each girl to do individual work; or 

2. The demonstration method, requiring equipment for 
demonstrations only before the class; or 

3. The Home Project Method, requiring practically no 
equipment in the school, but skill on the part of the teacher 
directing and planning the work so that the children become 
interested enough to apply at home what is learned at school. 

Any instruction to le practical must give real help along 
any one of the lines of work mentioned above. 

Carefully planned instructions and actual practice must 
go hand in hand if efficiency is to result. 

The needs of the local community must he considered. 

The teacher should be at her post before the opening of 
school in order to study the needs of the community and to 
select the most essential projects for the community Vork. 

The essential thing is to teach the children helpfulness in 
the home ; an appreciation of the right kind of home making ; 
and how to meet the problems of the average home in an 
efficient, economical, attractive, and wholesome way. 

To do u?ell some of the so-called commonplace things will 
huild character for time and eternity. 

REQUIREMENTS FOR RURAL SCHOOLS 

1. Teachers. The project work in the rural schools, for 
the present, must be done by the regular teacher in coopera- 
tion with the mothers in the home. 



S Bulletin of The North Carolina College for Women 

2. Supervisor. It is very desirable to have a supervisor 
to help the regular teacher with this home project work. 

3. The work must be done in the regular school room, and 
-at home for the present. The reading, study, and demonstra- 
tion work should be done in school where facts and principles 
are shown. The practice work must be done at home until 
provision can be made for a room and equipment at school. 

LIBRARY AND LABORATORY EQUIPMENT NEEDED 
FOR WORK IN RURAL SCHOOLS 

I, LiBRAEY: 

The following reference books and circulars will be help- 
ful to the pupils and teachers in the schools. If you cannot 
supply all of them, select a few good books and all free bulle- 
tins. 

The boys under the direction of some interested patron 
of the school should be taught to build a book case. 

References: 

"Foods and Sanitation" — Foster & Weigley, published by 
Row-Peterson & Co. 

"Food Study" — ^Wellman & Little, published by Brown & 
Company. 

Farmer, "Boston Cooking School Cook Book." 
Hill, "Practical Cooking and Sewing" — ^Whitcomb & Bor- 
rows. 

Langworthy, "Food Charts" — U. S. Dept. of Agriculture, 
Washington, D. C. 

Kinne & Cooley, "Clothing and Shelter." 
The following bulletins may be obtained free from the 
U. S. Dept. of Agriculture for school libraries until first sup- 
ply has been exhausted, then for 5 cents per copy: 
No. 142. Principles of Nutrition and Nutritive Value of 
Foods. 

Care of Food in the Home. 

Modern Conveniences for the Farm Home. 

Sewage Disposal on the Farm. 

Some Common Disinfectants. 

House Flies. 

Beans, Peas, and Other Legumes as Foods. 

Cereals, Breakfast Foods. 



No. 


175. 


No. 


270. 


No. 


43. 


No. 


345. 


No. 


459. 


No. 


121. 


No. 


249. 



Bulletin of The North Carolina College for Women 9 

No. 413. Care of Milk and Its Uses. 

No. 363. The Use of Milk as a Food. 

No. 34, Meats, Economical Use of Meats. 

No. 487. Cheese and Its Economical Uses in the Diet. 

No. 526. Mutton and Its Value in the Diet. 

No. 128. Eggs and Their Uses as Food. 

No. 342. A Model Kitchen. 

No. 11. Canning and Preserving with 4-H Recipes — Agri- 
cultural Extension Service, Raleigh, N. C. 

How to Preserve Eggs — Ag. Extensive Service, Ral- 
eigh. 

II. Equipment: 

(1) For the study of the care, simple decoration, and 
sanitation of the home, no equipment aside from the books, 
bulletins and magazines is required. 

Each student may show her individuality by making a 
booklet, showing cuts taken from magazines, etc., in Home 
Improvements — floors, window shades, curtains, etc. 

(2) A study of clothing — simple taste and practice work 
— may be undertaken where the teacher is qualified to give 
help and where there is space for such class work. 

Things needed: 

(a) A table, which the boys can make. The girls may fill 
the cracks and make hard finish top for the table. 

(&) A large goods box, neatly covered, with shelves in 
it to hold the work. The work should be neatly kept in paste- 
board boxes. 

(c) Each girl should furnish her own scissors, thimble, 
paper of needles and a sewing bag or large box for neatly 
placed work, 

III. A Study of Foods and Cooking: 

(1) An experimental study of food followed by the prac- 
tice work at home. 

Equipment Needed: 

(a) The regular heater; (&) a small stove or alcohol 
burner; (c) a few test tubes; (d) a home-made fireless 
cooker; (e) a table; (/) a wooden cabinet with shelves to 
hold the utensils. 



10 Bulletin of The North Carolina College for Women 



If any practice work is, done in the school the following 
items are necessary : 



1 Small wood or oil stove 

with oven 
1 Work table 
1 Stew kettle 
1 Double boiler 
1 Measuring cup 
4 Tablespoons 
3 Teaspoons 
1 Spatula 

1 Sharp knife 

2 Paring knives 
2 Forks 

2 Pint mixing bowls 
1 Bread bowl (2 quarts) 



% Dozen plates 
% Dozen knives and forks 
1 Pie pan 

1 Heavy sauce pan 

2 Dish pans 

1 Dover beater 

1 Wire egg beater 

1 Wash basin 

1 Flour sifter 

1 Soap dish 

1 Garbage can with tight 

cover 
1 Coffee pot 
1 Tea kettle 



For a general equipment, the following list will approxi- 
mate the needs of the average school: 



1 Range 

1 Cupboard for supplies and 
equipment 

1 Sink or more 

1 Supply table — made by the 
boys 

1 Refrigerator 

1 Window-box for cold stor- 
age — made by the boys 

1 Doz, jars or cans 

for supplies 

2 to 4 Large mixing bowls — 

9-in. to 11-in. 

3 Large stew kettles — 

12-in. to 14-in. 
2 Medium sauce pans 
1 Iron frying pan and basket 

1 Bread knife 

2 Paring knives 
1 Coffee pot 

1 Tea pot 
1 Roaster 



2 Pie tins 

2 Bread pans 

1 Steamer 

1 Meat grinder 

1 Large pitcher 

1 Garbage can 

1 Flour sifter 

1 Can opener 

1 Lemon squeezer 

1 Butcher knife 

1 Baking dish 

1 Broom 

1 Dust pan 

1 Duster 

1 Double boiler 

1 Cream freezer 

1 Puree sieve " 

2 Dish pans 
Towels 

2 to 4 Measuring cups 
1 Fireless cooker — made by 
the boys 



Bulletin of The North Carolina College for Women 11 

For individual equipment, the following list will approxi- 
mate the needs: 

1 Individual hot plate or 2 Teaspoons 

stove 1 Tablespoon 

1 Utility plate 2 White bowls-^5-in. and 

1 Dish pan 9-in. 

1 Loaf bread pan (small) 1 Mixing bowl 

1 Sauce pan 1 Iron frying pan 

1 Asbestos mat 1 Baking dish 

1 Dinner plate Hand towels may be pro- 

1 Knife and fork vided by girls 

1 Cup and saucer Dish towels may be pro- 

1 Wooden spoon vided by girls 

1 Measuring cup 1 Stool 
1 Spatula 

Serving lessons necessitate tables, chairs, linen, etc. 



A SUPPLEMENTARY SCHOOL LUNCH 

Aim: 

I 

1. To safeguard the health of school children. 

2. To increase their efficiency. 

Children who must study in the afternoon should have 
food that is wholesome and easily digested. -If heavy, indi- 
gestible food is eaten at lunch, the child's blood supply is 
kept busy in the stomach instead of in his brain and the con- 
sequence is that he is sleepy or idle in the afternoon. 

In some of the large western and northern cities, the 
school boards have proven the value of the supplementary 
lunch by supplying milk for every child. The increase in 
the efficiency of the day's work has far outweighed the value 
of the output in money. You may be rated as a millionaire, 
but your greatest assets are your children. The school in 
which your child lives three-fourths of his waking hours 
should have your most earnest sympathy and cooperation. 
It is the supreme business of your life to give your child an 
equal chance in life with any and every other child — an equal 
chance physically, mentally, morally and spiritually with 
the most fortunate of children. To this end, then, let us 



12 Bulletin of The North Carolina College for Women 

cooperate with, the live teacher who will aid by giving your 
children a cup of hot soup or cocoa to supplement the cold 
lunch on cold, rainy days. You, as patrons, can well afford 
to supply the foodstuffs if your teacher can supply the physi- 
cal strength and time to have the extra work done for your 
children's development. 

1, The hot dish to supplement the cold lunch should he 
simple and must not interfere with the regular lessons unless 
the teacher can find time to give definite instructions for a 
lesson in domestic science, using this period as the follow-up 
practical ivork. 

Method 1. 

Rural schools using a heater with flat top, may have a 
vegetable soup, or cream soup, cocoa, boiled eggs, boiled 
potatoes, brown bread, boiled field peas, or beans, boiled 
onions with cream sauce, boiled rice with cream sauce, oat- 
meal, corn meal mush — any one of these dishes to supplement 
the cold lunch if the patrons will furnish the foodstuffs and 
a few utensils. 

The large girls should take turns preparing and serving 
the lunch dish. The preliminary work of preparing the hot 
dish should be done by the larger girls at recess, or before 
school opens, or if done during school hours, it should be 
done in the front much as classroom work is done. The work 
done in this way soon ceases to be a mystery or a matter of 
curiosity to the other children and their interest in other work 
is not disturbed after the first few days. 

The girls must be taught to work quietly and quickly and 
to keep their utensils in good order while working. 

They must plan their work before beginning. 

Each child should be taught to make a place napkin out 
of clean paper or clean cloth — flour sacking will do — and to 
spread it on his desk when lunch hour is called. 

The child should be inspired to keep his place napkin 
clean and to spread his cover for lunch as neatly as for a 
great banquet. 

The food from the lunch basket should be neatly arranged 
on this cover and the hot dish should be placed by the serving 
girls on each cover. Twenty minutes of the dinner p6riod 
should be given to serving and eating the lunch before play 
begins. 



Bulletin of The North Carolina College for Women 13 

T^e process of cleaning after luncli should be done by a 
different group of girls. Absolute cleanliness and neatness 
must be enforced. 

Method 2. 

In a two-teacher school a larger number of girls may work 
at a time as there are two heaters, and one of the teachers 
may be able to give closer supervision. The work can be con- 
ducted more like regular domestic science school work. An 
oil stove with an oven is a possibility and would increase the 
variety of dishes that might be prepared. 

Method 3. 

Where each girl has a special set of equipment, the work 
must be conducted as regular class-room work. This class 
should come the period prior to the lunch hour. The plans 
and discussions should be made previous to this hour as the 
hour will be needed for practical work if food is cooked in 
sufficient quantities for the entire school. 

Neatness and order must be enforced. 

The boys should be taught to make a large fireless cooker 
for use in preparing the lunch. A table and cupboard may be 
built by the boys if supervised by some interested patron who 
knows how to teach them. The boys should be taught to 
bring the water and to do the heavy lifting for the girls who 
are on duty. 

^ LIST OF FOODS SUITABLE TO SUPPLEMENT THE 
COLD LUNCH 

Cream Soups — 

Tomato 
Potato 
Peanut 
Pea 

VegetaUe Soups — 

Bean and tomato soup 
Pea (field) soup 

Vegetable Chowder — 

Boiled potatoes (sweet and Irish) 

Boiled onions with cream sauce ' 



14 Bulletin of The North CaroUna College for Women 

Boiled peas (field) 

Boiled beans 

Boiled turnips with cream or butter sauce 
Creamed toast 
Creamed eggs 
Boiled eggs 
Scrambled eggs 

Baked cup custard (requires an oven) 
Boiled custard 
Junket, plain and caramel 
Stewed fruit 
Cocoa 

Boiled rice with cream 
Broiled bacon 

OTHER FOOD SUITABLE FOR SCHOOL LUNCHES 

2 brown bread, honey and butter sandwiches 
2 egg sandwiches 
1 baked apple 

1 pint milk 
raisins and figs 

2 chicken sandwiches 

2 bread and butter sandwiches 

1 baked pear 
cookies 

2 roast beef sandwiches 
1 lettuce sandwich 

1 cup of prunes 
jumbles 

1 ball of cottage cheese 

2 brown bread and butter sandwiches 

1 cup of dried peaches 

2 apricot sandwiches 
1 egg sandwich 

1 apple 
cookies 



Bulletin of The North Carolina College for Women 15 

1 cup potato salad 

2 lettuce sandwiches 

1 baked pear 

2 doughnuts 

2 plain bread sandwiches 

2 egg sandwiches (eggs boiled and grated) 

1 baked apple 
sponge cake 

2 peanut butter sandwiches 
2 dried fruit sandwiches 

fresh fruit 

1 cup cooked fruit 

2 bread and butter sandwiches 
1 chicken sandwich 

Milk, country nuts (walnuts, pecans, hickory nuts, pea- 
nuts), a cup of prunes or other cooked dried fruit, dates, 
figs, and raisins are valuable additions to the lunch basket. 

Simple sweets, such as sponge cakes, cookies, doughnuts, 
with a little peppermint candy (see this circular) may be 
allowed in the lunch basket. No rich butter cakes should be 
allowed in the lunch. 



THE HOUSE 

In this time of labor shortage there is perhaps no subject 
more vitally important to the homemaker than a discussion of 
the practical helps that may be had in making and keeping 
the walls and floors of her house attractive and sanitary with 
the least expenditure of time, strength and money. 

GOOD WASH PAINT IS THE FRIEND OF HUMANITY 

It is sanitary — saves medicine and physician's bills. It 
saves labor for the over-worked woman because it is easier 
to keep. It is beautiful and artistic if thought and skill are 
combined. 



16 Bulletin of The North Carolina College for Women 

CHOOSING THE INTERIOR COLOR 

Harmony of color plays an important part in our comfort, 
happiness and health. Color has the power to alter the 
apparent proportions of a room. Example : Bed contracts, 
while blue and yellow expand. Tan, blue, gray and pink 
have the effect of adding space, while the browns and greens 
seem to keep the wall^ in their correct proportion. 

Bed in a dark room absorbs the light and makes the room 
gloomy. 

Pure yelloiv is a sunshiny color and is far more satisfac- 
tory for a north room than red. 

Blue combined with rich tan is attractive and cheerful. 
The browns and tans are restful colors and lend themselves to 
artistic taste in halls, bedrooms and family rooms. 

Plain walls — not figured — of soft tints in wash paint are 
restful and quieting to the nerves and contribute to a restful 
atmosphere in our homes so necessary in these days of restless 
activity. 

White walls are sometimes too glaring for the eyes. Fig- 
ured walls are often the cause of headaches, eye-strain and 
other nervous conditions. 

"Walls painted in soft quiet colors are not only restful 
and pleasing to the taste, they may be kept sanitary by brush- 
ing with a long-handled mop, or washing with soft soap and 
water or a little weak vinegar and water. They are easily 
made sanitary, at reasonable cost, after infectious diseases. 

EXAMPLES OF INTERIORS THAT ARE RESTFUL , 
AND PLEASING 

Example 1. Walls, light tan ; ceiling and drop-ceiling, old 
ivory or cream; trimmings, old ivory or cream; fireplace, red 
brick; floors, dark oak; doors, mahogany. 

Example 2. Walls, brown; ceiling and drop-ceiling, rich 
cream; trimmings, mission oak; tile, cream; floors, dark oak; 
rugs, grey-green or brown-green. 

Example 3. Walls, grey-blue; ceiling and drop-ceiling, 
cream; fireplace, red brick; floor, golden oak; rugs, blue and 
brown; furniture for bed-room, white or old ivory. 



Bulletin of The North Carolina College for Women 17 

For kitchens: Walls, tan or buff; ceiling and woodwork, 
white. In a kitchen with light walls and woodwork the dust 
is easily seen and may be brushed off at once or washed off 
without real effort. It is the neglected dust that makes hard 
labor. 

FOR THE RENEWAL OF OLD FLOORS 

1. Crack Fillers for Floors.* 

{a) Put 2 cups of pastry flour in a sauce-pan, add enough 
water to mix the dry flour, then add 1 quart or more of water. 
Dissolve and bring to the boiling point. Add 1 dessert spoon 
of alum and shredded newspaper until the paste is thick as 
putty. Boil and stir until it is of uniform consistency. 

Fill the cracks with this paste, using a broken point case 
knife. Pack well into the cracks and finish level with the 
floor. This will be almost as hard as the floor. 

(&) Cracks may be filled with putty, but this method is 
not so satisfactory as the paste. 

2. Floor Fillers. 

{a) Paste-filler thinned with gasoline is the best filler for 
old or new floors. 

After the filler is thinned with gasoline, put it on the 
floor with a paint brush. Let it dry and then rub across the 
grain of the wood to remove the top powder. This should 
then be followed by "61" varnish or shellac to make a hard 
finish. 

(&) Linseed oil and Japan dryer are the old reliable fill- 
ers. Use 1 gallon of linseed oil to 1 pint of Japan dryer. 
Put it on the floor with a paint brush. 

(c) Diamond paraffin oil is an excellent floor-filler. This 
oil rubbed well into the floor penetrates the wood cells and 
preserves the fioor and the paraffin makes a semi-hard finish 
which helps to keep down dust. 

3. Floor Polishes or Dressings. 

If an inexpensive color is wanted, bruise 1 gallon of green 



Household Discoveries. 



18 Bulletin of The North Carolina College for Women 

walnuts and cover with 1% gallons of water. Let this stand 
over night. Strain, and to the liquid add IVg to 2 ounces of 
permanganate of potash. When thoroughly dissolved put the 
stain on the clean floor with a paint brush. When the floor 
is dry put on the diamond paraffin oil with same brush. Bub 
ivell. 

This makes a good floor and is fairly sanitary, but is more 
sanitary and preserves the floor better if this is followed by 
a coat of "61" varnish or shellac. 

Old, dingy dark floors may he made very attractive. — -If 
the floor is filled with oil and black, sticky dirt, wash it thor- 
oughly with good lye and when dry cover the dark floor with 
one coat of thin white paint — wash paint. The white paint 
must be thinned with diamond paraffin oil, or linseed oil, or 
turpentine until the coat of white on the dark floor looks like 
a thin veil. When this coat is dry, cover it with one coat of 
"61" varnish or orange shellac. 

Old floors that have been scoured until they are toneless 
or lifeless may be renewed by a coat of oak or walnut stain. 
Pill with oil and polish with one coat of "61" varnish. 

To paint old linoleum. — Cut off the ragged edges, then 
stretch and tack closely. Paint the linoleum with a coat or 
two of any good wash paint or give it a coat or two of shellac 
and you will have practically a new linoleum. 

To paint soiled or cracked window shades. — If the shades 
are white, buy a can of white paint and thin it with a little 
turpentine, then paint one side of the window sjiade with a 
small paint brush. If the shades are green on one side and 
white on the other, paint the white side, or buy the straight 
green color in oil. 

Caution. — The paint must be very, very thin or it will 
crack off when the shades are rolled up after they are dry. 

For New Floors 

See that new floors are planed or sand-papered perfectly 
smooth before accepting the finished job. Fill all new floors 
with the paste filler thinned with gasoline and polish with 
" 61 " varnish or orange shellac and rub down with wax. 



Bulletin of The North Carolina College for Women 19 

TO SET AN ATTRACTIVE TABLE, AND SAVE 
LAUNDRY 

If you have the good fortune to have your grandmother's 
old walnut or mahogany table; serve breakfast, lunch and 
supper on mats made of pretty colored cretonne, or crochet 
mats of heavy cotton, or mats made of bird's-eye oil cloth. 
These make an attractive table and require much less labor 
to keep them clean. 

The bird's-eye oil cloth stencilled in blue and gold makes 
a very attractive service and may be kept perfectly clean by 
removing spots with a damp cloth. 

If you have no old-fashioned walnut table, plane or sand- 
paper the pine table, round off the comers, fill the cracks 
perfectly smooth with the crack-filler (given in this bulletin), 
cover the entire surface with mahogany or walnut stain and 
then fill the cells with oil. AUow the table to stand until the 
crack filler is dry and hard. Polish the surface with "61" 
varnish or shellac and rub down with rotten stone or pumice 
stone and you will have an attractive dining table at small 
cost. 

CLEANING AND RENEWING OLD FURNITURE. 

The old-fashioned corner cupboard, side-board, tables, etc., 
made of beautiful walnut or mahogany or birch are too often 
sold for a mere song when a few doUars well spent on these 
valuable woods would give joy, comfort and beauty to the 
home. 

If these articles of furniture are soiled from long use, 
clean by using fine sand paper and oil. 

When the outside dirt and polish are removed, stain the 
wood with mahogany stain if the furniture is mahogany or 
walnut stain if the furniture is walnut. Let it dry and polish 
with " 61 " varnish or clear shellac and rub down with rotten 
stone or pumice stone. 



20 Bulletin of The North Carolina College for Women 

OAK BEDROOM SET MADE INTO BEAUTIFUL OLD 
IVORY 

Remove the varnisli with Varnish Remover or fine sand- 
paper and oil. To 1 gallon Lewis' White Lead use 1 pint of 
linseed oil with enough turpentine to thin the paint for use. 
To this mixture add a very, very little raw sienna, mix thor- 
oughly. Paint the entire surface and let it dry. Use two 
coats. After the second coat is dry go over the carved parts 
with a thin raw sienna stain and rub off while still wet. This 
gives the light and shades of the old ivory. When dry, polish 
with old ivory eggshell enamel. Beautiful for a young girl's 
bedroom. 

Caution. — When working out any shade in color, experi- 
ment with a small quantity until the desired color is made. 
Then make up the whole quantity. 

CHOOSING THE EXTERIOR COLOR 

Good taste rests on the laws of harmony. These laws do 
not change. Good taste, therefore, outlasts fads, fashions, 
fancies and is never freakish. An example of good taste, 
however modest, in a community will sometimes transform the 
entire neighborhood. 

A house closely set among trees should not be painted 
green or olive. Colors contrasting with the surroundings, are 
better for the body of the house. Green may be used for 
trimmings. Nothing is better than pure white if set snugly 
against the green background and amid green surroundings. 
This is especially true of country and suburban homes. 

A very light grey or pearl grey gives same effect and is 
more durable, perhaps, but neither suggestion would be suit- 
able' for factory towns or other smoky localities. 

The soft dark browns trimmed in cream are also suitable 
for the green background. 

The greys, the slates, the browns, the rich yellows are 
excellent for wear and are pleasing to the eye when touched by 
a little bright trimming — as brown with old ivory trimming, 
green roof, black sash; or light grey with white trimming, 
dark olive green roof; or light buff with white trimming and 
Venetian red roof. 



Bulletin of The North Carolina College for Women 21 

If a house is low or looks squatty, paint it a light color to 
give it the benefit of height. 

GOOD WASH PAINT IS THE FRIEND OF MAN 

Linseed oil and white lead are t'he foundation for good 
paint. 

Pure linseed oil mingles with pure white lead in such an 
intimate union that it penetrates the wood pores, not as oil, 
but as oil and white lead — an inseparable compound and be- 
comes almost a part of the wood. 

The advent of ready-prepared paint on the market has 
opened the door to unskilled labor. It has made adultera- 
tions in paint an easy mark for the unscrupulous. Peeling 
paint on comparatively new houses mutely testifies to these 
facts. 

HOW TO AVOID THE' DANGER 

All timber is porous and while the tree is growing the 
pores are filled with sap. When the life of the tree is de- 
stroyed the pores are empty. The right combination of paint 
penetrates the pores of the timber while in liquid form, mak- 
ing a film both inside and outside the timber. 

In adulterations the oil penetrates the pores alone and 
the pigment remains on the outside to scale off with the heat 
of the sun and the changeable weather. 

PRIMING COAT MOST IMPORTANT 

Many people make the mistake of using cheap paint for 
the priming coat on the theory that it is to be covered up by 
a second and third coat. It is in reality the most important, 
since it penetrates the wood pores and makes a tough anchor- 
age or union with the wood, while the inferior grade becomes 
a spreadable mass, the oil penetrating the pores and the 
pigment remaining on the outside to scale and crack. 



22 Bulletin of The North Carolina College for Women 

WARNING 

Buy your own white lead, linseed oil and small amount of 
coloring pigment and have them mixed on your own premises 
and you will know what you pay for. You will have the 
assurance also that your house will not be peeling off and in 
need of fresh paint within a few short months. This method 
insures fresh paint also. 

According to high-class painters whose work is their best 
advertisement, Lewis' Dutch Boy White Lead^ Lewis' Colors 
in Oil and Linseed Oil are the most reliable on the market. 

THE METHOD OF MIXING 

{According to reliahle painters) 

First, thin the white lead paste with linseed oil, then add 
the tint or coloring pigment until you have approximated the 
shade desired, then add more oil. Finally the turpentine 
should be stirred in, and for outside work, not more than one 
part turpentine to five parts of oil should be used. 

Soft Brown ; To 100 lbs. white lead— 1 lb. 934 ozs. Vene- 
tian red ; 1 oz. French ochre ; 5 ozs. lamp black. 

Creamy White: To 100 lbs. white lead — 2 ozs. lemon 
chrome yellow. 

Light Grey: To 100 lbs. white lead — 3 ozs. cobalt blue; 
^ oz. lemon chrome yellow. 

Sunshine Yellow: To 100 lbs. white lead — 1 lb. medium 
chrome yellow; 6% ozs. French ochre. 

Beliahle painters say that new wood in average condition 
will require from six to seven gallons of raw linseed oil to 
100 lbs. white lead for the primer, whereas the following coats 
will require only 3% to 4^/2 gallons to 100 lbs. white lead. 
This is dependent, of course, upon the absorptive quality of 
the wood. 







1 




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it 


r 


t:§ 


WM^ 


. I 


■'1 


fes^^ltf- 


la 


'M 


*|^ 


WImWm m 


is. 


^ 




?:i 


f^*" 


ii- :iim''^''''^OrMl 



The Normal and Collegiate Institute, Asheville, N. C. 
Students painting and polishing old furniture for a living room. 




The Normal and Collegiate Institute, Asheville, N. C. 
■The room freshly painted and made attractive by the work of the students. 



24 Bulletin of The North Carolina College for Women 



THE KITCHEN 

A kitchen should be the most sanitary room in the house; 
that is, it should be built and arranged so that it can easily 
be kept clean ; can be well ventilated and have plenty of sun- 
shine. If possible place the kitchen on the south or north 
side rather than east or west with windows and doors so 
arranged that a cross circuit of air may be had. The walls 
and floors should be washable. Use linoleum or some hard 
finish material for the floor or leave the floor uncovered. The 
walls and wood work should be painted light colors so that 
dirt may easily show and may be at once washed off. 

Built-in cupboards are more easily cared for, are cheaper 
and do not have to be moved in cleaning. 

A sink is a great convenience in a kitchen and may be 
arranged even in the country. A chair, a high stool, a table 
on casters, a stove and cooking utensils are necessary equip- 
ment for a kitchen. No expert workman can do his best work 
without good tools. 

The kitchen should be large enough to do the work of the 
home with ease, but not large enough to waste space or energy 
in extra steps. 

Experiment. — Have the pupils make a booklet by cutting 
pictures from magazines showing a convenient kitchen. Select 
first, second and third choice and give reasons. 



The less heart a man puts into his work, 
the more labor it requires. 

<iAmieI. 



Bulletin of The North Carolina College for Women 25 

THE WATER SUPPLY FOR FARM HOMES 

The spirit of service, of real brotherhood, of true democ- 
racy was created by our soldiers of the great world war and 
is abroad in the land as never before. "Why not follow in their 
lead and make your community a great place in which to 
live ? Is there a good stream of water running through your 
community? Harness that stream of water and make it do 
all that the Creator meant it should do for your betterment 
and happiness. By united effort and cooperation your com- 
munity may have the luxury of lights, water, better sanita- 
tion, labor saving devices for laundry, home and barn. These 
comforts bring better health, longer life to the farm women, 
greater happiness and a greater desire on the part of the 
young people to remain on the farms. The cost in physical 
effort is quite a little, the financial part of the plan may be 
quite important, but even that cannot outweigh the joy and 
the comfort brought to the home. Nor can the spirit of coop- 
eration, of united interest in making a great community for 
your children's better development, be left out of the consid- 
eration. The community spirit that develops the feeling that 
"we are members one of another" is worth fostering in every 
way. 

Followed hy Plans for Water Works 

No. 1. A ram to force water into houses. 
No. 2. A Delco light plant. 

No. 3, A barrel water supply from a force pump where 
nothing better may be had. 



Now 


is a good 


time to 


help 


your 


neighbor. 


It doesn't 


pay you 


to keep 


your 


ideas 


up your 


sleeve. 













26 Bulletin of The North Carolina College for Women 




Barrel water supply for kitchen, showing drain pipe. 



Bulletin of The North Carolina College for Women 27 




C ] 

Barrel water supply for kitchen, showing outlet in waste barrel. 



28 Bulletin of The North Carolina College for Women 

A LARGE, INEXPENSIVE FIRELESS COOKER 

Plan of building: 

A good box 20 inches in length, 20 inches in width, 20 
inches in depth (20x20x20). 

1. Put a thick layer (3 inches) of dry sawdust or ground 
cottonseed hulls in the bottom of the box. 

2. Wrap the bottom and sides of a 50-pound lard tin 
with thin asbestos sheeting, and place it in the center of the 
box equidistant from all sides. A block tin or aluminum 
receptacle large enough to hold 50 pounds is far better. 

3. Pack the space between the box and the large can — 
3 inches — as tightly as possible with clean, dry sawdust or 




A large, inexpensive fireless cooker. 



Bulletin of The North Carolina College for Women 29 

ground cottonseed hulls up to within an inch of the top of 
the can. 

4. The packing may be covered with cement, or plaster 
of paris may be dissolved to make a hard finish, or lumber 
may be tongued and grooved to fit around the mouth of the 
can, between the can and the box. 

5, Make a pillow 24 x 24, and fill loosely with the non- 
conducting material. 

6, Make a lid to the box, and fasten it with staple and 
hook. 

7. Casters put on the box will make it more convenient. 
To make cement, use six cups of cement, three cups of 

clean sand, and enough water to make a good mush. For a 
large box use twice the above proportion. 

HOW TO SAVE TIME, STRENGTH, FUEL AND FOOD 

VALUES BY THE INTELLIGENT USE OP 

THE FIRELESS COOKER 

A well-halanced meal may ie put into a one-compartment 
cooJcer on one stone. 

Example 1 
Fowl Peas 

Potatoes ' Okra 

Carrots Fruit 

Fowl and Stuffing 

Season 1 pint of crumbs with salt, pepper, and a little 
thyme, melted butter and enough water slightly to moisten 
the crumbs. Stuff the bird, and rub legs and breast with 
little oil or drippings, and put into the hot oven (breakfast 
fire) to brown. 

To Make Gravy 

While chicken is browning, make the gravy by melting 2 
tablespoons of butter and blending it with 4 tablespoons of 
flour. Cook a moment, and add 1% pints of boiling water. 
Stir until smooth, and season with salt and pepper. Set on 
the cooler part of the stove until other foods are ready for 
cooker. 



30 



Bulletin of The North Carolina College for Women 



To Heat Vegetables 

In the meantime, put potatoes, peas, carrots, okra, in one 
vessel on the stove to heat in about % cup of water. Cover 
and allow them to cook until chicken is brown. 

The Heat of the Stone. — ^When the stone is hot enough to 
brown a light sprinkling of flour, put it into the cooker and 
quickly put the fowl into the boiling gravy and place it on 
the hot stone in the cooker. Put the vessel of hot vegetables 
over the chicken to answer as a lid, and cover the vegetables 
with a tight lid or plate. ( One vessel is placed above another 
like a double boiler or steamer.) About one-half an hour 
before time to serve, open the cooker and salt the fowl, and 
season the peas, potatoes and carrots with butter or drip- 
pings, or with some of the gravy from the fowl. Close the 
cooker until time to serve. Serve each vegetable on a sep- 
arate dish. 

Example 2 

A Pot-Roast with Vegetables 

Chop a tough cut of the round in a little flour and brown 
in a little bacon fat. When brown, add 1% cups boiling 
water. Put into the cooker on the hot soapstone in a vessel 
large enough to hold potatoes, carrots, turnips and onions. 
The vegetables should all be boiling hot when put into the 
cooker except the onions. When nearly tender, open the 
cooker and salt the meat. Serve on a large platter, the brown 
roast in the center with the vegetables around it, and the 
brown gravy in a boat or bowl. This makes a pleasing dish 
when well seasoned and reduces the labor of dish washing. 

Example 3 

Rabbit in Creole Style 

Dip the meat in flour and brown quickly in drippings. In 
the meantime, brown an onion in drippings and add 2 table- 
spoons of flour. When this is blended, add 2 cups of toma- 
toes. Stir until thick. Strain the tomatoes, or not, as you 
like, over the rabbit and put into the cooker with potatoes, 
carrots and parsnips. These require work over the hot stove 
while the stone is heating only. Season with salt and pepper. 



Bulletin of The North Carolina College for Women 31 



Snap Beans in Southern Style 

If snap beans are wanted in southern style, the bacon is 
put in a very small quantity of cold water to cook — for 3 
quarts of snap beans not over 1 cup of water. After the meat 
has been boiled ten minutes, put the beans in to cook and 
cover. Allow them to boil while the breakfast fire is burn- 
ing — at least % hour. This causes the outer cellulose to 
soften and let down the water from the bean cells. Season 
and cook in the same vessel, potatoes, okra, corn on the cob, 
or any other vegetables. 

The great drawback in the use of the cooker has arisen out 
of the fact that few people realize that green vegetables are 
from 80-95 per cent water. This water holds valuable min- 
eral salts needed for body uses, and when too much water is 
added to green vegetables, there being no evaporation to speak 
of in the cooker, the result is an insipid, watery vegetable 
which no one likes. Vegetables started in a small quantity 
of water are cooked in their own juices, and are, of course, 
sweeter and more wholesome. 



FOR BAKING IN THE FIRELESS COOKER TWO 
STONES ARE NECESSARY 

For Graham Flour Light Bread, heat the stones until a 
light sprinkling of flour on the stone turns a rich tan. Put 
the flour on, the stone when it is first placed on the stove, or 
heat the stone until the thermometer registers 375 F. 

For Pies the flour test should be a dark, rich brown, or 
450 F. Put the fruit in a deep pudding pan. If juicy fruit 
is used, put a cup in the center of the pan to take up the 
juice as it cooks out of the fruit, and cover with a good crust, 
made soft like buttermilk biscuit dough, with a little more fat 
in it. Put little or no sugar in the fruit, as the long. slow 
cooking develops the fruit sugar, but put a light sprinkling of 
sugar over the crust with a bit of butter here and there over 
the crust. This is delicious, and saves much hard work roll- 
ing crusts for eight or ten pies. 

Gingerbread bakes at 375 F., or the light tan flour test 
with an asbestos between cake and stones, bottom and top. 

For Cakes three or four inches thick the stone should reg- 



32 Bulletin of The North Carolina College for Women 

ister 375 F., or the light tan flour test. A plain cake this 
size requires an hour to bake. Line the pan with greased 
paper, and place an asbestos mat between cake and upper 
stone. The strongest heat must come from the bottom. 

SUBSTITUTE FOR FRUIT CAKE 

1 cup brown sugar 1 teaspoon flavoring 

% cup Crisco or Snowdrift 1 teaspoon baking powder 

1 egg 1 cup raisins 

1 cup apple sauce (dried or 1 cup nuts 

fresh fruit) A pinch of salt 

2 cups pastry flour A pinch of soda 

Cream the butter, add sugar gradually, add whole egg 
well beaten, the apple sauce and the mixed spices. To the 
flour, add the soda, baking powder, nuts and raisins, and mix 
well. Mix the dry ingredients with the liquids, and bake 
between stones registering 375 F., from 1% to 2 hours. If 
the cake seems too moist, dry it out in a slow oven 8-10 
minutes. 



GENERAL CLEANING 

For general cleaning remove curtains, druggets or carpets. 
Cover all upholstered furniture with papers or worn sheets 
to protect it. Clean the ceiling and walls with a long-handled 
brush, or with the ordinary broom covered with a cotton bag. 
Sweep the dust from the floor and walls into a pan and burn. 
After the dust has settled, clean all woodwork, pictures, and 
picture frames before replacing rugs and fixturef.. 

If the floor is hardwood mop with gasoline instead of water. 
Ventilate thoroughly before making a light or a fire. 

If the floor is oak clean the dark soiled spots with gaso- 
line or household ammonia. Make a polish of gasoline and 
paraffin. 

How to proceed. — Boil a large kettle of water, take it out 
in the yard (away from the fire) and set a % gallon vessel of 
gasoline in the boiling water to warm. Set another smaller 
vessel with 4 paraffin candles or 11/2 blocks of paraffin in the 
boiling water to melt. "When paraffin is melted and the gaso- 
line is warm mix them and polish the floor by sprinkling 
rather heavily on a heavy clean mop. Rub well. 



Bulletin of The North Carolina College for Women 33 

To preserve the floor. — Cover with one coat of pure clear 
shellac, then polish with bees wax thinned with turpentine, 
or as a substitute for bees wax, use paraffin wax, or a com- 
mercial wax. 

To keep a wax floor at stnall cost. — Go over the floor with 
a mop, or heavy flannel two or three times a week. A few 
drops of oil or floor polish on the mop will absorb the dust 
and keep the floor in an excellent condition. Three or four 
drops of the following makes a good, cheap floor finish : Four 
cups of linseed oil, or diamond paraffin oil, 1 cup of turpentine 
and 1 cup of vinegar. 

To clean the drugget. — Hang the drugget in the air. Whip 
it to remove the dust. Then spread it on the grass, or on the 
porch, and sweep hoth sides after sprinkling heavily with table 
salt. Slightly moisten the salt with kerosene to brighten the 
colors. The kerosene will soon evaporate. Before bringing 
in the drugget, remove dust from all parts of the room by 
using a moist rag or duster with a few drops of paraffin oil 
rubbed into it. 

HOW TO SWEEP 

Dip the broom in a bucket of hot soapsuds and drain it. 
This toughens the straw and makes the broom last longer. A 
damp broom removes the dirt better than a dry one and pre- 
vents dust from rising in the air. 

If there is a carpet on the floor, scatter pieces of moistened 
newspapers or damp tea leaves over the carpet to keep down 
the dust. 

Keep the handle of the broom inclining forward. Never 
allow it to reach the perpendicular. Take rather long strokes, 
drawing the dirt and dust forward and lifting the broom 
before it reaches the perpendicular to prevent scattering the 
dust and dirt. Tap the broom lightly before reaching back 
for other strokes. 

Begin in one corner of the room and work along the base 
boards and towards the center of the room. This prevents 
sweeping the dust over greater space. Take up the dust with 
a pan and brush, and burn it. Do not sweep the dust from 
one room into another. Dip the broom in the bucket of soap- 
suds, drain it and stand brush end up to dry. 



34 Bulletin of The North Carolina College for Women 

If the broom is turned from side to side while sweeping 
it will last longer. If it becomes one-sided, soak in a bucket 
of hot soapsuds and cut across the brush and make it even; 
press between weights, and when shaped turn brush end up 
to dry. The broom will be almost as good as a new one. 

SMOOTH POLISHED FLOORS 

Polished floors should be swept with a covered broom or a 
brush broom. If non-resinous sawdust is sprinkled over the 
floor before sweeping, it will help to keep down dust. Do not 
use sawdust if there is a drugget or carpet on the fl^oor. 

TO COVER THE BROOM 

Make a bag of old soft goods, canton flannel or woven 
underwear, and slip it /over the broom. Pull the draw string 
and fasten around the handle of the broom. Dampen or 
sprinkle a few drops of oil on the bag and this will hold the 
dust, lint, etc. 

If shellaced floors are washed often with soft soap, sal soda, 
or other alkalies, the oil is cut in which the shellac is mixed 
and the floor becomes dark. 

Sweep with saivdust and then wash the floor with pure 
kerosene and water. 

Do not use kerosene freely on oak as it tends to darken the 
floor. 

Wash oak floors with gasoline or household ammonia water, 

DUST 

In addition to the fine particles of earth and minerals in 
common dust, there are also three kinds of spores or germ 
yeasts, molds and bacteria. These are alive 'or capable of life 
and under suitable conditions multiply rapidly. The condi- 
tions most favorable to their growth are darkness, warmth, 
and moisture. All of these germs produce minute plants or 
vegetable organisms of which common mold, or mildew, and 
the yeast used in making bread are familiar examples. The 
air is full of these spores or germs, and while many of them 



Bulletm of The North Carolina College for Women 35 

are harmless, others are the agents of decay, and some are 
germs of contagious diseases, called bacteria. A knowledge of 
these facts emphasizes the danger of dust which may be 
avoided in several ways. 

Sterilization of dust. — The most efficient agent to sterilize 
dust, by killing the germs it contains, is direct suiilight. Like 
many other things that are plentiful and free, sunshine is 
not appreciated at one-half its true value. Throw open the 
house and let the healing sunshine and fresh air come in to 
bless your home. 

Boiling water and soap are also valuable agents in remov- 
ing dust germs, and making a more sanitary place in which 
to live. 

A duster slightly moistened with kerosene or turpentine 
will make the room a safer place in which to live. 

Prevention of dust. — Much dust can be prevented by hard 
surface roads; also by a suitable coating of oil, wax, paint or 
varnish on floors. The cells in the lumber are filled and the 
hard surface does not hold the dust. 

Removing dust. — The ordinary means of removing dust is 
by sweeping and afterwards wiping all exposed surfaces with 
a damp cloth, chamois, or duster moistened with an oil or dis- 
infectant. Chamois leather slightly moistened is excellent for 
polished furniture. A duster, moistened in paraffin oil and 
hung in the air to evaporate, is excellent for any piece of 
furniture. 

To clean the duster. — Dip in soapy water until water runs 
clear. The duster will not need redipping in paraffin oil 
pftener than twice a year, if the dust is washed out of it 
sufficiently often to keep it clean. 

HOW TO MAKE A BED 

Spread the lower sheet, seam down, with the wide 
heading at the top, tucking it in all around. Spread 
the upper sheet with seam up, and the broad heading several 
inches above the top of the mattress. Tuck the lower end 
firmly under the foot of the mattress. Spread the blankets, 
with the open edges even, several inches below the head of the 



36 Bulletin of The North Carolina College for Women 

bed. Smooth downward and tuck the double edge firmly 
under the foot of the mattress. Cover with a counterpane, 
tucked in securely at the foot, with the upper sheet folded 
back over the top of the counterpane. Place the pillows, open 
end outward, nearly erect. 



CLEANING HOUSEHOLD GOODS 

ABSORBENTS 

To remove oil or fat from silk or ivool. — Rub gently with a 
linen napkin or towel. The linen absorbs the oil. 
Or 

Cover grease spots with either warm talcum, magnesia or 
French chalk, starch or meal and let it stand several hours, 
then brush. If the spot is not removed, lay it on a piece of 
blotting paper, cover with powder or blotting paper and iron 
with a warm iron. 

Cover ink stains on tvoolens and silks with a paste made of 
starch or flour and water. When the paste dries and dis- 
colors brush off and repeat until the stain is all removed. 

SOLVENTS 

The most common solvent is water. Others are alcohol, 
benzine, chloroform, ether, gasoline, kerosene and turpentine, 

TO USE WATER 

Soak washable goods in tepid water and Ivory Soap. Use 
hot water by spreading the stain over a bowl and pouring 
boiling water through it with force. 

Caution. — Hot water sets meat juice, milk, egg and blood. 
Coffee and tea stains may be removed with boiling water if 
the stain is removed at once. 

If coffee and tea stains are neglected and set by laundry 
soap, lemon juice and salt may be applied, then air and sun- 
shine. 

TO USE OTHER SOLVENTS 

Place the spot over a pad of paper or cloth. Surround 
the spot with a powder to keep the liquid from spreading and 



Bulletin of The North Carolina College for Women 37 

to keep from forming a ring. Work from the outer edge of 
the stain to the center. Change the pad as it becomes soiled 
and wet. 

NEUTRALIZERS 

If the stain is made by an acid, treat it with an alkaline 
substance. Weak acids may restore the color made by an 
alkaline substance. 

Common acid stains are made by sour fruit juices and 
vinegar. While fresh, cover the stain with baking soda and 
pour boiling water through it. 
Or 

Use about 14 teaspoon of ammonia, baking soda, or borax 
to one cup of water. Place the stain over a pad and sponge it. 

Alkaline stains are usually caused by strong soda, potash 
or strong soap. Neutralize these with vinegar or lemon juice. 

Stains made hy iron. — Use salt and lemon juice. Spread 
it on the stain, place in the sun and keep it moist until the 
stain is removed. 

Mildeio may he removed by the repeated use of lemon and 
salt or buttermilk. Air and sunshine are good bleaching 
agencies. 

To remove paint. — Soak in turpentine until the paint can 
be rubbed off with the hands. 
Or 

Soften in gasoline and rub With a flannel rag. Beware 
of matches or fire ! 

To remove grass stains. — ^Use cold water, or soap and water 
or alcohol. 

To remove tar or wheel grease. — Rub with fat. Then use 
soap and warm water. If this does not remove it use benzine 
or gasoline. Beware of fire ! 

TO CLEAN SWEATERS 

Pour hot water on a tablespoonful of Ivory Soap flakes. 
Add cold water until the water is lukewarm. Be sure that 
every flake is dissolved. Soak the sweater in the lukewarm 
suds ten to twenty minutes. Then press gently to remove the 



38 Bulletin of The North Carolina College for Women 

dirt. Do not rub, twist or pull. If the sweater is badly 
soiled use a second soap water. Rinse in three lukewarm 
waters. Each time the water is changed lift the sweater on 
a towel to keep it from stretching. Lay the sweater on a 
thick towel and dry in the shade. 

TO WASH CHIFFONS, GEORGETTES, SILKS, SATINS, 
CREPE DE CHINES 

Dissolve Ivory Soap chips in hot water. Be sure that the 
suds are only lukewarm before the delicate fabrics are put 
in. Whirl and slap them between the hands while in the suds 
but do not rub or twist. Pat out the suds. Rinse in three 
lukewarm waters. Roll in thick towels and when nearly dry 
press with a warm iron — not hot — on the wrong side or under 
a cloth. Iron silk in one direction only. Delicate laces 
should be basted on a piece of cotton cloth and washed in 
lukewarm water softened with Ivory Soap chips. Squeeze 
and pat out the dirt. Do not rub. Rinse thoroughly. Lace, 
when not very soiled, may be cleaned by covering it with meal 
or warm French chalk. Roll it up and leave it over night. 
Then shake it thoroughly. 

Ribbons may be cleaned by sponging with lukewarm soap 
chip suds on a smooth, hard surface. Rinse well in lukewarm 
water and stretch smooth on a hard surface to dry. 

Clean wash kid and chamois gloves in warm suds made of 
Ivory Soap chips. Clean them on the hands. Rinse in clear 
water. Slip them off the hands carefully and blow them into 
shape. 

Wash silk gloves, stockings, socks and underwear in luke- 
warm Ivory Soap chip suds. Rinse well. These give better 
and longer service if washed after each wearing. 

Dry clean kid gloves in a jar of gasoline. Shake well. 
Beware of fire ! 

The Ivory Soap chips are better than soap for delicate 
tints and fabrics. Any housewife may prove its value by 
writing to Proctor & Gamble, Cincinnati, Ohio, for a sample 
box. 



Bulletin of The North Carolina College for Women 39 

SETTING THE COLORS 

Before washing any delicately colored fabric test the color 
in clear cold water. If the dye is poor you can generally set 
the color by one of the following methods : 

Black and white mixtures, light yellow, light hlue, pink 
and red should be soaked one hour in cold salt water, 1 table- 
spoon salt to every quart of water. 

Green. — Soak in a solution of 1 oz. alum to 1 gallon water. 

Lavender, purple and heliotrope. — -Use 1 tablespoon of 
white vinegar to every quart of rinse water. White vinegar 
will restore sun-faded lilac and lavender if not too long neg- 
lected. 

Blue. — Soak over night in a solution of 1 oz. of sugar of 
lead to 1 gallon of water. Sugar of lead is a strong poison. 



SIMPLE SUGGESTIONS FOR THE DEVEL- 
OPMENT OF GOOD TASTE 
IN CLOTHING 

Good taste rests on the laws of harmony. Her laws never 
change. Fads, fashions and styles may change, but the laws 
underlying good taste outlast any passing fancy. 

Study the modest violet for harmony and beauty ! Study 
the blending of bright colors in the nasturtium! Study the 
beautiful plumage of the birds about your home ! Keep close 
to nature, study her laws for the blending of colors and your 
taste will develop into rich harmony ! 

The suggestions in clothing and in color-blending in cloth- 
ing are offered with the following purposes in view: 

1. To give the young girls of rural North Carolina a sim- 
ple guide in the development of good taste. 

2. To point them to the wonderful lessons in nature. 

3. To encourage them to continue in the habits of thrift 
which we have begun to learn at such great price. 

4. To buy wisely and use again and again. 

5. To help the teachers of the rural communities to be- 
come independent of their environment and to be a greater 
asset to the communities in which they work. 



40 Bulletin of The North Carolina College for Women 

COLORS 

The Seal Family of Browns: 

The negro browns are the darkest tones of browns. These 
blend with yellow and gold. Orange does not blend with 
these shades. 

Golden browns or tobacco browns blend with salmon pink, 
corals, Copenhagen blue and tan shades. 

The Navy Family of Blue: 

Navy (ordinary) takes tan and gray shades. 

The midnight blue blends with pekin, jade, Copenhagen, 
King's blue (electric), black, soft Copenhagen, soft French 
blue and gold. 

Jade (greenish-blue) takes black. 

Pekin (lighter shade of green-blue) takes gold, silver or 
any metallic trimming. 

Copenhagen takes gray, black, seal brown. 

Turquoise takes black and seal brown. 

Sky or hahy blue takes browns, black, shell pink, orchid 
(pink lavender). 

Purple Family: 

Royal purple has the blue tone. 

Amethyst purple has the pink tone. 

Royal purple requires gold or gilt trimming. 

Amethyst purple takes silver trimming or green-gold. 

Green Family: 

All shades go with green as in nature. 

Black takes steel, oxford gray, silver, pearl gray. 

Artists study the eyes and endeavor to bring out their 
best color. Blue eyes and fair complexion wear the navy 
tones, especially Copenhagen and King's blue. Brown eyes 
and hrunette skin wear brown tones and tan. Blue-eyed bru- 
nettes (olive complexion, dark hair) wear steel and gray tones. 
Gray hair takes amethyst, gray, blue, gray-blue and navy. 
Gray-haired people should avoid the brown tones except in 
fur. 



Bulletin of The North Carolina College for Women 41 

SUGGESTIONS FOR COMMUNITY 
CLUB WORK 

THE HINDU TURBAN 

Materials: 1 yard of millinery velvet; 1 French toque 
frame or buckram and wire to make frame. 

1. Fit the frame on the head, making it i/^ to 1 inch 
larger than head measure. 

2. Cut velvet one-half of 18 inch square, making a true 
bias for crown of hat. Pin the triangle around the crown, 
bias down, bringing the three points to the right side in easy 
folds. 

3. Cut six inches on bias for brim. 

4. Stretch the six inch strip around the brim, pinning 
it in place, allowing about 1% inches for facing the brim. 

5. After the velvet is stretched take it off the brim, sew 
the selvages in a flat seam and press flat with fingers. 

6. Fit snugly over the brim, pin in place, allowing the 
seam to come under the trimming. 

7. Smooth out all wrinkles and baste the brim from the 
under side, catching through the frame with one-half inch 
stitches. , (Do not catch through the outer velvet.) 

8. Stretch the velvet toward the top of crown, pin in 
place and baste from underneath. 

9. Cut the remainder of the velvet in 6-inch bias strips, 
sew together in flat seam and press with fingers. 

10. Fold the raw edge of the six-inch strip to the back 
and blind stitch, taking long stitches. Do not catch through 
the velvet. 

11. Lay the six-inch strips into even folds and pin about 
every six inches. 

12. Fold into two equal parts and make a loose twist of 
the folds. 

13. Pin the twist to the upper edge of the crown and lay 
it around the crown in an easy, graceful way, making a finish 
between the crown and brim. Remove the pins and spread 
the folds, tacking here and there without showing any stitches. 

14. Place flowers or ornament on left front. 

15. If you have a plume, twist it into a pompon shape 
and fasten to the right back. 



42 Bulletin of The North Carolina College for Women 

To line the hat: 

1. Tack or glue a 6-inch square in four corners of the 
crown. 

2. Hem a strip of cheap silk 6 inches in width and % 
yard long. 

3. Run a tape through the hem. 

4. Begin at centre back, hold lining next you and baste 
to the frame just below the raw edge of the facing. 

5. Draw the tape and tie. 

We are indebted to Miss Eileen Neale, '03, manager of the 
Maison-Joline, Greensboro, N. C, for valuable instructions in 
color-blending, millinery and suggestions for new uses of old 
materials. 

TO MAKE. A DRAPED TURBAN 

1. Fit the frame to the head and face. If the frame is 
too small enlarge in front and back — never on sides.- Place 
a wire brace on left side allowing it to stand about 2 inches 
above crown of hat. 

2. Stretch and pin a rectangular piece of velvet or silk 
around the hat, cut right length, after stretching, and sew 
up like a bag, leaving the stretched side open — that would 
be one of the long sides, not the mouth of the bag. 

3. Pin the stretched side around the crown, allowing li/^ 
to 2 inches under the brim for facing. 

4. Baste from the under side, allowing no stitches to show 
in outer velvet. 

5. There will be two points of the velvet on crown of hat, 
pull one to front the other to back with the wire brace pointing 
toward the front. This makes the folds fall in graceful lines. 
Baste or sew a few of these folds in place. Be careful that 
stitches do not show. 

6. Place any ornament over the seam. Be sure that the 
ornament is set at a slant — never straight. 

HAT WITH ROLLING BRIM 

1. Cut the brim to suit the face and even it around. 

2. Cover the crown with a square piece of goods, making 
three sides plain, drawing the surplus to the left in easy folds. 
Pin in place and baste with stitches underneath. 



Bulletin of The North Carolina College for Women 43 

3. Make roses and sew them^ on crown. — Use scraps of 
silk that blend with the color scheme. 

1. For large Roses : Use scraps about 5 inches long, 
preferably careless bias. Lay the silk in folds, double the 
folds back, end to end, and pin at point of petal to the crown 
and at the centre to the crown. Continue with the petals, 
pinning in rose shape. 

2. Baste to the crown at points where the pins are hold- 
ing the roses in shape. 

3. Fill the centre of the roses with French knots of black 
and yellow embroidery silk. 

4. To make French knots 

1. Knot the embroidery silk and draw the thread through 
the crown to the centre of roses. 

2. Hold thread steady, point the needle downward, catch- 
ing the thread around the needle two or three times, and push- 
ing the needle through crown to the wrong side. Pull thread 
tight. This leaves the knot on the right side. 

5. To make the hrim 

1. Remove the brim from the crown. Lay the front and 
back of brim on the true bias, pin and cut, allowing % inch 
in cutting. 

2. Repeat this for the facing of the brim. 

3. While the brim is still pinned to the facing and lining, 
cut at right angles through the crown space and then remove 
the quarters rounding each off the shape of the head or crown 
space ajid leaving ^2 inch in cutting. 

4. On the inner or head edge of the brim slash 14 inch 
gashes to make the upper facing fit. 

5. Baste around the head or crown of upper facing of 
brim, using long stitches underneath. 

6. Pin the outer edge of upper facing over the edge of 
brim, laying any fullness in easy folds at point where trim- 
ming will cover it. 

7. Baste velvet to brim from under side. Hold the outer 
edge of brim in left hand to guide the work and to keep from 
crushing the brim. 



44 Bulletin of The North Carolina College for Women 



6. Facing the hrim 

1. Measure wire around the outer edge of brim, allowing 
2 inches lap. 

2. Fold facing over wire and baste with double thread 
around the outer edge. Cut thread and tie. 

3. Pin the outer edge of facing to brim, laying true bias 
of lower facing with true bias of upper brim. 

4. Pin together around crown or head size and baste. 

5. Baste around the outer brim, scattering fullness in 
easy folds where trimming will cover it. 

6. Sew the crown to the brim from the under side, using 
long stitches underneath. 

7. Put the lining in according to instructions in "Hindu 
Turban." 




Rolling Bri 



Hindu Turban 



Draped Turban 



Bulletin of The North Carolina College for Women 45 

SUGGESTIONS FOR WORK IN SCHOOLS 

TO TEACH THE SMALL GRADES TO MAKE DOLLS 

' On rainy days when the small children in school are rest- 
less and must have relaxation periods, it is a good plan to 
teach them to make their own dolls. 

Things required for use: 

A shoe box for holding the work of each child. Needle, 
thread, and thimble. 

One box of water color paints for entire school. 

Write McCaU's for doll patterns (free). 

One white stocking for each child — No. 7 boy's stocking^ 
cotton batting. 

1. Stuff the toe of the stocking with cotton for head of 
doll. 

2. Tie a heavy thread around the neck at base of stuffing. 

3. Stuff the foot and heel for the body and seat. 

4. Cut off 1 finger length of ribbing and reserve it for 
arms. 

5. Split the remainder of the sock leg up to the heel for 
the doll's legs. 

6. Overhand each leg and stuff tight with cotton, fold 
stocking over at each end of each leg and overhand. 

7. Cut the ribs into two equal part for arms for the 
doll. 

8. Shape a little smaller at hand end and overhand each 
arm. 

9. Stuff the arms and sew to body. 

10'. "With a brush paint hair, eyes, brows, lips with a little 
water color. 

11. When dry enough to handle, dress the doll a little 
at a time, requiring each child to put work away in box neatly. 
Neatness and order must be required. Any failure in this 
should be punished by cutting off the pleasure of doll work 
until neatness is acquired. 

Emma E. Goodwin's Course in Sewing, Parts 1, 2, 3, with 
patterns for all ages of children will be of benefit to the 
teacher. Published by Frank D. Beattys, Fifth Avenue, New 
York City. 



46 Bulletin of The North Carolina College for Women 



SUGGESTIONS FOR CHILDREN OF HIGHER GRADES 

In addition to the suggestions given the teacher in Part 
3 of Emma E. Goodwin's Course in Sewing, the following 
subjects will be interesting and helpful to the larger girls and 
to their homes : 

Making table mats of cretonne for polished table. 

Making table mats of bird's-eye oil cloth, stencilling in 
blue and gold. 

Making table mats of cotton, crocheting. 

Making pretty colored smocks of wash goods. 

Making stole of woolen to match best dress. 

Making sport hat of woolen to match best dress. 

Making Tarn o' Shanter to match dress. 

Cleaning and steaming old velvet and making into new 
hat models. 

HOW TO MAKE A STOLE 

If your best dress is made of woolen goods 50 to 54 inches 
wide, cut off about 14 inches across the cloth. Put in an 
inner lining of outing for warmth, and face the stole with 
pretty colored cotton or silk lining to match the prevailing 
color of the outer goods. This takes the place of a fur and 
is much more healthful. 

To tritn the Stole in halls: 

Cut off circular pieces of outer goods, baste around the 
edge with double thread, fill with cotton, draw the gathering 
thread tight, buttonhole or blanket stitch the rough edge of 
the gathering and sew to the stole with twisted silk. 

TAM 0' SHANTER (FOR CHILDREN) NO. 1 

1. Measure around the head of the child and cut an inch 
band of leno (or some stiff cloth) to fit, allowing for seam. 

2. Cut two circular pieces of cloth like the dress (or vel- 
vet or outing) about the size of large dinner plates. 

3., Cut an opening in the centre of one circular piece to 
fit the size of the head band. 

4. Lay the right sides of the large circular pieces to- 
gether, sew the outer circumferences together on a machine or 
back stitch them. Turn them through the head size opening, 
being careful not to stretch the opening. 



Bulletin of The North Carolina College for Women 47 

5. Baste a straight piece of the goods over the leno head 
band, allowing for seams and sew band to the head size cir- 
cular piece. 

6. Face the band with true bias. 

7. Make a button of the goods and place in centre of 
crown. 

How to make the Button: 

Cut circular card board about 1 inch in diameter. 

1. Pad both sides with cotton. 

2. Cut a circular piece of the goods large enough to cover 
the cotton. 

3. Baste around the edge of the circular button cover 
with double thread ; put the padded button in centre of circu- 
lar piece, pull the baling thread tight and fasten by stitch- 
ing through the gathering a time or two with button-hole 
stitch. 

4. Sew the button to centre of crown. 

TAM 0' SHANTEE, NO. 2 

1. Measure around head of child and cut an inch band of 
leno to fit size of head. 

2. Cut goods on the true bias' from six to ten inches in 
width, depending on age and size of child — about two widths 
— or enough to make it full around the head band. 

3. Sew the two bias strips together and flatten seam with 
fingers. 

4. Baste with even size stitches around both edges of 
bias, using long double thread. 

5. Cut two oblong pieces of goods about 5 inches long and 
4 inches wide. Baste the edges under, and pin wrong sides 
together. 

6. Draw the basting thread of one edge of the bias strip 
to fit the oblong pieces, pin in place, equalizing the gathers 
and basting the gathers between the oblong pieces. 

7. Draw the basting thread of the lower edge of bias piece 
and baste gathers around band of head size. 

8. Buttonhole around oblong piece and head size with 
yarn, or silk to match the prevailing color in Tam o ' Shanter 
goods. 



48 . Bulletin of The North Carolina College for Women 

To make a Tassel for Crown: 

Wind yarn or silk around hand, tie about one inch from 
one end, thread a darning needle with the tied end of the 
yarn, catch through the centre of the tied end with button- 
hole stitch or two and sew to the centre of the crown. 




Sweaters and Scarfs. Work of students of the North Carolina College for Women. 



DIRECTIONS FOR SWEATER NO. 1 (GREEN) 

8 hanks Columbia Germantown wool used, No. 3 needles. 

Directions for Ripple and Waist. — Cast on 130 stitches; 
knit 3 inches; knit a row and purl a row for 4 inches; knit 
3 inches; bind off a stitch every 3 stitches until 74 stitches 
are left on the needles; knit a row and purl a row for 12 
inches. Purl 22 stitches ; knit 30 ; purl 22 ; knit one row. 
Purl 22 stitches ; knit 30 ; purl 22 ; knit one row. Continue 
this 114 inches. Knit 27 stitches, take off 20 stitches for neck ; 



Bulletin of The North Carolina College for Women 49 

knit 27 stitches; purl 22 stitches; knit 5 stitches; knit across 
shoulder. Continue to knit 27 stitches; purl 22; knit 5 in 
alternate rows for 5 inches. Add 1 stitch each time until 
you have added 10 on each shoulder; knit across chest, join- 
ing the shoulders.; purl a row ; knit a row for 8% inches. Cast 
on stitches until you have 130 on the needles. Make front of 
ripple like the back. 

For Sleeves. — Cast on 50 stitches; knit a row and purl a 
row, continue this 12 inches. Pick up stitches until you 
have 100 on the needles. Knit 2i/2 inches; knit a row and 
purl a row for 2 inches ; knit 1% inches ; knit a row and purl 
a row for 2% inches ; knit 2% inches. Bind off stitches until 
only 25 are left on needles. Knit a row and purl a row 3 
inches. Bind off stitches. Overhand sleeves to sweater with 
yarn, also sleeve seams and underarm seams. This sweater is 
pretty in green, red, Copenhagen blue, black or any dark color. 
— Marion Daniel, '21, North Carolina College for Women. 

DIRECTIONS FOR SCARF 

3 balls Minerva Germantown wool, Copenhagen blue. No. 3 
needles. 

Cast on 50 stitches; knit. 2 yards, bind off stitches, fringe 
may be used to trim the scarf by binding a few strands 
of yarn around the hand and tying about i/^ inch from one 
end. Thread a large eye needle with the end of the yarn 
with which the tassel is tied, put the needle and yarn through 
the middle of the tied end, then bring needle and yam 
through again, catching the whole top in a button hole stitch. 
Fasten on the scarf with same needle and yarn.^ — Marion 
Daniel, '21, North Carolina College for Women. 

DIRECTIONS FOR KNITTING (PINK AND GRAY) 
SWEATER NO. 2 

6 balls of pink No. 2 Minerva Germantown wool, 1 ball of 
gray. No. 3 needles. 

Cast on 130 stitches of pink ; knit 1% inches. Break yarn 
and tie on gray ; knit % inch. Break yarn and tie on pink ; 
knit a row and purl a row for 2% inches. Knit % inch with 
gray, taking off a* stitch every two or three stitches until 74 



50 Bulletin of The North Carolina College for Women 

are left on the needles. Knit with pink wool 15 inches. Knit 
27, bind off 20 for neck and knit 27 across other shoulder. 
Knit 2% inches across each shoulder, then add 1 stitch at a 
time until 10 stitches have been added on each side. Knit 
across both sides, joining them in the middle of the chest. 
Knit 7 inches ; throw on stitches until 130 are on the needles. 
Begin with the gray and proceed with the ripple as in the 
back. Bind off stitches. 

For Sleeves. — ^Cast on 50 stitches of pink wool, knit 15 
inches, bind off alternate stitches, until 24 are left on the 
needles ; knit 2 ; purl 2, for 2% inches ; knit 2 ; purl 2, % inch 
with gray yarn. Knit 2, purl 2, for i/^ inch in pink. Bind 
off stitches. 

For Collar. — Cast on 25 stitches in gray, knit 3 inches, 
tie on pink and knit 3 inches. Continue this until you have 
knitted 5 gray stripes and 4 pink ones. Overhand the collar 
and sleeves to the sweater with yarn. Also the underarm and 
sleeve. This sweater would be more effective and simpler if 
the body had been made of pink with collar and cuffs of gray 
and a row or two of gray around the bottom of the ripple. — 
Rachel Haynes, '20, North Carolina College for Women. 

SPORT HATS 

1. Buy or make frame suitable for your face and head. 

2. Buy from % to I14 yards of pretty colored outing or 
goods like your suit and a ball of yarn of suitable color to 
blend with hat and dress. 

3. Measure brim and cut on true bias, cutting lining and 
facing in one bias piece. Allow i/o inch in cutting. 

4. Stretch the bias around brim, pinning in place, re- 
move, sew ends in flat seam and press with fingers. 

5. Stretch over brim, placing flat seam where it will show 
least. As you stretch near edge of brim, pin in place and 
hold fullness on inner or head size, pinning it in place. 

6. Sew facing and lining to brim on inner or head size, 
using the back stitch. 

7. Cut off the surplus, leaving % inch to sew to crown. 

8. Buttonhole with yard in uneven stitches around the 
outer edge of brim. 

9. Place goods on top of crown with true bias toward 
front and back. Pin in place, perfectly smooth, and baste 



Bulletin of The North Carolina College for Women 51 




Sport Hat and Tarn o' Shanters for children. 

with back stitch. (The crown must come down on sides, back 
and front about 1 inch.) Cut off the cloth about i^ inch below 
the basting. 

10. Cut true bias for side band, about 5 inches in width. 
Stretch around side of crown and pin. 

11. Remove and seam edges flat and press with fingers. 

12. Fit side band on crown, turning in % inch at base 
and top. Blind stitch the side band to the crown cover. 

13. Baste around head size with long stitches underneath. 

14. Make a rope of 10 strands of yard, lay around top 
and base of side band, catching in place with yarn about every 
2 inches. 

15. ,Sew yarn balls on right side. 

16. Embroider the side band between two ropes with long 
and short stitches, fan shape, using same yarn. 

17. Place crown on brim and baste with back stitch — long 
stitches underneath. 

To make Yarn Balls. — Wind yarn on a small pasteboard 
card; tie at both ends of card; cut yam in middle of card; 
place the two tied ends together and clip with sharp scissors 
into ball shape. Eepeat if more balls are wanted. 



52 Bulletin of The North Carolina College for Women 

FOODS 



PROTEINS 



EGGS 



COMPOSITION 



That eggs are valuable tissue building material is proven 
by the fact that the young chick is developed from the egg 
without the aid of any external agency except heat. Blood, 
bone and tissues are developed; therefore, from the contents 
of the egg — protein and mineral matter. 

The white of the egg is principally water and albumen — 
a form of protein, and is a valuable source of tissue building 
material for the sick. Because of its mild flavor, the white 
may be combined with milk, lemonade, orangeade, grape juice, 
and many other cold drinks to increase the nutritive ^ value of 
a liquid or a semi-solid diet. 

The yolk of the egg is rich, not only in protein, but in the 
quality of its mineral matter and the assimilable nature of its 
fat. 

The ideal form of the iron and phosphorous in the mineral 
matter of the yolk adds to the value of eggs from a dietetic 
standpoint, and gives them, probably, a higher place as build- 
ing material than meat. Because of this fact, and the large 
percentage of protein and assimilable fat in the yolks of eggs, 
these are highly valuable foods, especially for children and 
anaemic people. 

EFFECT OF HEAT 

Heat hardens and toughens albumen. Albumen coagu- 
lates Ijelow the boiling point. At about 175 degrees F. the 
albumen of the egg is a soft, tender, white jelly; therefore, 
eggs cooked helow the hoiling point are more digestible and 
wholesome. 



Bulletin of The North Carolina College for Women 53 

Class Experiment : 

Drop 1 teaspoon of egg white in cold water or milk. What 
happens? 

Drop 1 teaspoon of egg white in boiling water ; boil a few 
moments. 

Drop 1 teaspoon of egg white in water that is not quite 
boiling — about 175 F. See the difference in the tender qual- 
ity of the egg. Which is the better method ? 

A. Class Demonstration by one or two students when lim- 
ited equipment is possible. 

1. Put 3 eggs in 3 pints of boiling water, cover closely 
and remove from the fire. 

a. Remove 1 egg in 5 minutes. 
&. Remove 1 egg in 7 minutes. 
c. Remove 1 egg in 10 minutes. 

Which time limit is better for the child, 10 to 12 months 
old, just beginning to take soft egg? 

2. Pour boiling water in both compartments of a double 
boiler, put eggs in the upper division; keep covered in a 
warm place 8 minutes. 

Note the jelly like condition of both yolk and white. 

3. Put 1 egg in cold water, bring to the boiling point 
and serve. Which method gives the better consistency ? 

B. Class Demonstration in Hard Cooked Eggs. 

1. Boil an egg 20 minutes. 

2. Pour boiling water in both compartments of a double 
boiler; put an egg in the upper division, cover and place on 
the back of the stove where it cannot boil for 45 minutes. 

Compare the two methods. 

Method No. 2 gives a fine white (not tough as in No, 1) 
and a granular yolk. Egg yolks cooked in this way are very 
valuable for undernourished children and convalescents. 

C. Class Demonstration in Preparation of Stuffed Eggs. 
Use Method No. 2 for hard cooked eggs. 

1. Cut the hard cooked eggs into halves; remove the 
yolks; mash and season the yolks with salt, pepper, vinegar, 
and butter or Wesson oil ; or 

2. Cut the eggs in halves lengthwise, mash the yolks and 
add about half the quantity of cold minced ham, chicken or 
tongue. If ham is used, serve with a suspicion of mustard 
and cayenne. If chicken is used, serve with a little parsley. 



54 Bulletin of The North Carolina College for Women 

If tongue is used, serve with a few drops of onion juice added 
to the above seasoning. 

D. Prepare Creamed Eggs. 

Use Method No. 2 for hard cooked eggs. 

Cut the eggs into halves and serve in well seasoned cream 
sauce or chicken gravy sauce. 

CREAM SAUCE 

1 cup milk or chicken stock 2 T butter 

2 T flour Salt and pepper to taste 
Melt the butter, add the flour, stirring steadily to keep 

from burning; pour the chicken stock or milk into the flour 
and butter, and stir until smooth. Add seasoning if neces- 
sary ; pour over the eggs. Serve hot. 
Apply the same principle of heat. 

POACHED EGGS 

Break the eggs one at a time in a saucer and slip them 
into a pan of boiling salted water. Remove at once to a 
cooler part of the stove, where the water cannot boil. As 
soon as the eggs are set, serve with buttered toast. Sprinkle 
with pepper and salt. Only fresh eggs can be poached. 

EGGS POACHED IN CREAM SAUCE OR CHICKEN BROTH 

4-6 eggs Salt and pepper 

3 T butter 3 T flour 
2 cups milk or chicken stock 

Cream the butter and flour while milk or stock is heating. 
When the milk is hot, add the creamed butter and flour, and 
stir until smooth. Season with salt and pepper. When about 
ready to serve, drop in the eggs and cook just below the boil- 
ing point until jelly-like or hard as you wish. 

SCRAMBLED EGGS 

Do not beat the eggs. Cut the yolks just enough to mix 
with the white, sprinkle with salt and pepper, pour into a 
hot, greased pan, and cook until set. Now lift the pan slightly 
and at the same time draw back with a spoon the part already 
set. If the cook is careful, this will make a pretty dish of 
white and gold. 



Bulletin of The North Carolina College for Women 55 



EGGS SCRAMBLED WITH CHICKEN GRAVY 

Eggs, 4; salt, 1 teaspoon; thick chicken gravy, 2 table- 
spoons. 

Beat the eggs, salt and chicken gravy enough to mix. 
Pour into a hot, greased omelet pan, and keep moving so that 
all parts of the egg will be evenly cooked. 

EGGS SCRAMBLED WITH TOMATO SAUCE 

Eggs, 4 ; tomato sauce, 14 cnp ; salt and pepper. 
Follow directions given above. 

TO MAKE TOMATO SAUCE 

1 cup tomatoes 2 T's flour 

2 T 's bacon fat, "Wesson .Salt and pepper to taste 

oil, or butter 1 onion 

A sprig of parsley 

Boil the tomatoes and parsley. Cook the onion in the fat, 
'^nd when a golden brown add the flour. Cook a few seconds 
and add the tomatoes. Stir until thick. Add salt and pepper 
and strain. 

Steps for Beginners in Omelet Making: 

1. Boil a pan of water. 

2. Put % teaspoon of fat in the omelet pan over the boil- 
ing water. 

3. Beat yolks until thick and creamy; beat whites until 
stiff but not dry. 

4. Add 1 saltspoon of salt, i/4 saltspoon of pepper and 
1 tablespoon water to each egg yolk. 

5. Fold whites into yolks. 

6. Pour into hot, greased omelet pan. Cover. 

7. Cover over boiling water about 5 minutes, until the 
omelet has doubled in size. 

8. Put the omelet in the oven to brown on top and bottom. 

9. Run a spatula around the sides and under the omelet 
to loosen it, and fold over the opposite half from the handle 
of the pan. 



56 Bulletin of The North Carolina College for Women 





FOAMY OMELET 


4 eggs 

4 T's water 


1/2 teaspoon salt 
Pepper to taste 




INDIVIDUAL OMELET 


1 egg 

1 T water 


1 saltspoon salt 
Dust of pepper 



' Follow the method above until class is sufficiently drilled 
"to use the pan on the hot stoVe. 

CREAMY OMELET 

4 eggs % teaspoon salt 

1/2 cup cream sauce A dust of pepper 

Beat the yolks, add cream sauce, salt and pepper; then 
fold in well-beaten whites; pour into hot, buttered pan, cook 
;slowly until set ; fold, turn out, and serve at once. 

CREAM SAUCE 

Milk, % cup; flour, 1 tablespoon; white pepper to taste; 
butter, 1 tablespoon ; salt, 1 teaspoon. 

Cream the butter and flour ; add the milk and bring slowly 
to a boil, stirring all the time. Add salt and pepper. 

BAKED OMELET NO. 1 

3 eggs 1^2 teaspoon salt 

1 cup milk 2 teaspoons butter 

1 cup of cold cooked grits Pepper to taste 

Heat the milk and cold grits, separate the eggs and add 
the well-beaten yolks, salt, butter and pepper to the milk and 
grits after it is cold, fold in the well-beaten whites, and bake 
in a buttered pan. 

BAKED OMELET NO. 2 

4 eggs 2 T 's flour 

1 pint milk Salt and pepper to taste 

Beat the yolks of the eggs ; add flour, salt and pepper. 
"When well mixed, pour in the hot milk, stirring all the time; 
then fold in well-beaten whites; pour in a hot, buttered bak- 
ing pan and bake in a moderate oven. 



Bulletin of The North Carolina College for Women 57 

This is a dainty omelet for a convalescent. 

For an individual serving use : 

1 egg 1 teaspoon flour 

1 gill milk Salt and pepper to taste 

Proceed as in above directions. 

SOFT CUSTARD (INDIVIDUAL,) 

1 cup milk 1 T sugar 

1 egg % teaspoon flavoring 

A pinch of salt 

Beat the egg light; add sugar and salt, and pour the hot 
milk into the egg. Turn back into the double boiler and stir 
constantly until the foam disappears, the custard coats the 
spoon and it feels thick and smooth like cream. When cool 
add flavoring. 

This is particularly good in a child's, dietary, because it 
gives the egg, milk and sugar in light dessert. 

CUP CUSTARD (individual.) 

1 cup milk 2 T's sugar 

1 egg 1/4 teaspoon salt 

A suspicion of nutmeg 

Heat the milk. Beat the yolk of egg until smooth, add 
sugar, salt and the whites beaten light but not dry. Pour the 
hot milk over the egg, mix well and bake in custard cup in 
a pan of hot water. When the custard is set and does 
not coat a knife when inserted into it, it is ready to come out 
of the oven. 

This is excellent in a child's dietary. 

HOW TO PRESERVE EGGS 

The best method for home use is the water-glass. 

Solution. — Water-glass or sodium silicate may be bought 
at any good drug store at small cost, with directions for mix- 
ing. 

Mixing. — Mix 1 qt. of water-glass with 9 or 10 quarts of 
boiled and cooled water. Use the quantity needed and seal 
the left over mixture in a fruit jar to keep for future use. 



58 Bulletin of The North Carolina College for Women 

Before preserving the eggs, be sure that every egg is sound, 
clean and fresh, as one bad egg or cracked egg may spoil the 
whole lot. 

Have the container thoroughly clean; place the eggs in 
the container; pour the water-glass solution over them to a 
depth of about two inches. 

As you add fresh, clean eggs each day, put in more water- 
glass solution. Keep the solution well above the eggs. If 
the solution becomes jelly-like, add a little more boiled and 
cooled water. 

Keep the container in a cool place. Cover the top with 
heavy paper to keep out dust and dirt, and to prevent evapor- 
ation. 

For more definite, scientific directions, apply to the State 
Extension Service, Raleigh, N. C. 

LEAN MEATS— HIGH IN TISSUE BUILDING POWER 

I. Foods high in tissue building power are beef, mutton, 
veal, pork, poultry, game, fish, cheese, milk and eggs. These 
are known as complete or efficient tissue building foods. 

Structure. — Upon examination it will be found that the 
meat from a long-cooked soup bone will tear off in long, 
stringy fibers. By the use of a microscope one can see that 
these fibers or tubes are composed of bundles of these hair- 
like tubes, held together by a tough membrane called connec- 
tive tissue. 

Composition. — These fibers are filled with the life-giving 
muscle-juice and water, holding in solution proteins, mineral 
salts and extractives. 

Effect of Heat. — Heat coagulates the protein. The ideal 
to be aimed at in cooking meat, therefore, is to remove the 
raw appearance without hardening the proteins and the tex- 
ture, and without the loss of the characteristic flavor of the 
extractives of the meat. To reach this ideal, care must be 
taken to expose the meat to a high temperature only long 
enough to coagulate the protein on the outside and close the 
openings to the tubes; then cook at a low temperature. 

The More Expensive Cuts of Meat. — The more expensive 
cuts of meat — the loin cuts — have nutritive value, texture, 



Bulletin of The North Carolina College for Women 59 

and flavor. Exposure to a high temperature for a short time 
coagulates the protein on the outside, and by that means the 
juices are retained in the meat for their ultimate purpose — • 
building body tissues and repairing waste. In the case of a 
tender or expensive cut of meat after the brief exposure to 
a high temperature the meat should be placed where the 
cooking will be less rapid until it is as rare or tender as the 
family desires. 

The Cheaper Cuts of Meat. — The cheaper cuts from the 
neck, lower shoulder, lower round, flank, and chuck ribs have 
nutritive value, but lack in texture and sometimes in flavor. 

The value of meat as, a food depends chiefly on two classes 
of nutrients : 

( 1 ) Proteins, or those foods which build tissue and replace 
waste ; and 

(2) Fat, one of the great heat-producing foods. 

Both the proteins and fats produce energy, but the pro- 
teins are too expensive to feed for energy ; hence the necessity 
for a mixed diet. 

The mineral substance, or ash, is very essential also, al- 
though it is much less in quantity in meats than in green veg- 
etables and fruits, and is a much cheaper form of food, as 
we get it from green vegetables, showing again the wisdom of 
a mixed diet, both from the standpoint of the body and the 
purse. 

The chief difference to be noted between the cheaper and 
the more expensive cuts is not so much in their nutritive value 
as in their texture and flavor. 

All muscles consist of threadlike tubes. These tubes or 
bundles of tubes are held together by connective tissue. In 
young, tender animals and in the loin cuts this connective tis- 
sue is very easily handled. 

On the other hand, the cheaper cuts from the neck, lower 
shoulder, chucks, etc., are very tough, because the animal, 
in grazing, has used these muscles until they have become very 
tough and the connective tissue very strong. 

Method of making tough meat tender. — In the case of a 
tough cut after the brief exposure to high temperature to seal 
the openings to the tubds, the texture is brought up or retained 
by long, slow cooking, as in simmering, cooking in casserole. 



60 Bulletin of The North Carolina College for Women 

double boiler, paper bag, and the fireless cooker. In each case 
the philosophy is the same as the simmering point or cooking 
at 180 to 200 degrees F. 

Other methods of making tough meats tender are (1) grind- 
ing, (2) pounding in flour, (3) soaking in vinegar to make 
soluble the connective tissues, (4) hanging and freezing to 
develop the acids in meats. 

On the other hand meats cooked at a rapid boiling rate are 
tough, because the action of the boiling water destroys the 
texture, while the long, slow cooking not only preserves the 
texture, but changes the connective tissue into gelatine or 
collagen. 

Stock for Soup.- — When the stock or extract of the meat 
is of more importance than the meat, put the meat on to cook 
in cold water. By this means the greater part of the soluble 
protein, the minerals and extractives are served in the stock 
for soup or gravy. 

Method of Extending Flavor of Meat. — The flavor in meats 
depends mainly on certain nitrogenous substances called ex- 
tractives, and there are various ways of bringing up the 
flavor. In good cuts, direct rays, as in broiling, retain the 
flavor. Little moisture, as in roasting, retains the flavor. In 
poor cuts, browning in flour brings up the flavor, and by the 
addition of vegetables, sauces, and condiments the flavor is 
brought up. In poor cuts, long, slow cooking retains the 
flavor, 

CLASS EXPERIMENTS 

A. Pull the meat from a long cooked soup bone into 
shreds or fibers. 

B. Scrape a small piece of raw meat with a sharp knife. 
Result: (1) A mass of soft, red material — the contents of 

the tubes. (2) White, tough material — connective tissue. 

1. Divide the soft, red material into three balls. 

2. Divide the tough material into three parts. 
Experiment: (a) Cook one red ball and part of tough 

material in boiling water 10 minutes. (&) Cook one red ball 
and one part tough material in water at simmering point 15 
to 20 minutes, (c) Cook one part each on a dry skillet, using 
no water. 



Bulletin of The North Carolina College for Women 61 

CLASS DEMONSTRATIONS— TENDER CUTS OF 
MEAT 

Broiling. — In tlie process of broiling the heat is conveyed 
to the meat by direct radiation. Expose the meat to a high 
temperature until the outside is seared ; then cook more slowly. 

Broiled Steak. — Cut the steak from 1 to II/2 inches thick. 
Trim and wipe with a wet cloth. Broil over a hot fire, turn- 
ing every 10 counts, until both sides of the meat are seared. 
After both sides have been exposed to the high temperature, 
hold further away from the coals and cook slowly until the 
steak is as well done as you wish. Season with salt, pepper 
and butter. 

Pan-hroiled Steak. — Rub over the pan with a piece of fat 
beef to keep the meat from sticking. Have the pan very hot 
during the first three minutes. Broil the meat on both sides ; 
then reduce the heat. Season as in broiled steak. 

Boast of Beef. — Roast of beef, 4 pounds; a little suet; 
salt, tablespoon or more. 

Try out the suet, put the roast in the hot fat, sear on all 
sides ; then reduce heat and cook slowly in its own juices and 
fat until the roast is nearly done. When nearly tender, add 
salt, dredge with flour, and brown. Then add 1 cup of boil- 
ing water. Baste the meat every 10 minutes throughout the 
entire cooking unless the roast is covered. If liked very rare, 
allow 15 to 20 minutes to the pound; if liked well done, 20 
to 25 minutes or more to the pound may be allowed. 

BROWN SAUCE 

1 tablespoon flour 1 saltspoon pepper 

1 teaspoon kitchen bouquet 2 tablespoons fat 

Stir the flour into the hot fat, cook until brown ; then add 
1 cup of boiling water and the 1 teaspoon of kitchen bouquet; 
stir until smooth ; add salt and pepper if more is needed. 

Stewing. — From an economic standpoint, stewing is an 
ideal method of cooking meats. If properly done, it coagu- 
lates without hardening the proteids, and, owing to the fact 
that the juice is eaten with the meat, none of the flavoring 
ingredients are lost. 



62 Bulletin of The North Carolina College for Women 

Mutton and Lamb. — Mutton is in season all the year 
round, and lamb during the spring and summer months. 

Leg of Larnb. — Drop the leg of lamb into a kettle of boil- 
ing water, to which has been added a very little hot red 
pepper. Cook slowly until half done; then add the salt and 
cook until thoroughly tender ; put in a pan, dredge with flour, 
season with pepper and brown. Serve with Chili sauce or 
caper sauce. 

CHILI SAUCE 

1 quart tomatoes li/o pints vinegar 

4 onions (medium) 2 T's sugar 

1 or 2 hot peppers 1 teaspoon salt 

Cook slowly until dark brown and thick (2i/2 to 3 hours) ; 
strain, pushing as much of the pulp as possible through the 
strainer. Be careful not to let seeds pass in. Bottle. This 
sauce is delicious with all rich, red meats, and will keep in- 
definitely. 

POULTRY 

Smothered Chicken. — Clean, dress and split the chicken 
down the middle of the back ; break the breastbone to make the 
fowl lie flat ; steam in a covered pan from 20' to 25 minutes ; 
dredge with flour ; add salt, pepper and butter, and brown in 
a quick oven, basting every 10 minutes. 

Fried Chicken. — Clean, dress and cut chicken in pieces; 
wipe dry, salt and pepper, and dredge with flour ; put the 
chicken into hot fat, cook only a few minutes at this high tem- 
perature; brown on both sides, put back on the stove where 
the chicken will cook slowly. Cover as soon as possible with 
a close-fitting top, and leave it covered throughout the entire 
time of cooking. If cooked in this way, the meat will be juicy 
and very tender — not hard throughout, yet crisp and brown 
on the surface. 

Roast Hen. — Stuff the fowl with crumbs, seasoned with 
salt, pepper, a little thyme, melted butter and enough water 
to moisten them slightly. Rub the breast and legs with a 
little oil, and place in a hot oven to brown. While the 
chicken is browning, make the gravy by melting 2 tablespoons 
of butter and blending 4 tablespoons of flour with it. Cook 



Bulletin of The North Carolina College for Women 63 

a moment, and add IV2 pints of water. Stir until smooth 
and creamy. Season with salt and pepper. Put the browned 
chicken and gravy into a tireless cooker, and allow it to stand 
at same temperature three or four hours, depending on the 
age of the fowl. 

Boast Turkey. — Steam the bird until tender. In the 
meantime prepare the stuffing by mixing the crumbs, salt, 
pepper, a little thyme, and melted butter. When the fowl 
is stuffed, season with salt and pepper and brown on all sides 
in oven. 

DRESSING 

1 pint crumbs, or more 1 pint oysters 

1 teaspoon salt, or more 3 T's butter 

1 saltspoon thyme Pepper to taste 

After the turkey is taken to the table pan-broil the oysters. 
Season with salt, pepper, butter, and serve over the dressing. 

To Pan-hroil Oysters. — Drop two tablespoons of good but- 
ter in the chafing dish; add the oysters and cook until the 
oysters are plump and the gills curl. Season with salt and 
pepper. 

FISH AND OYSTERS 

Proteid is the chief nutritive constituent found in fish, 
just as in meat. Fish are easily digested, except the red- 
blood variety. The latter has the oil distributed throughout 
the body and is often too rich for semi-invalids. The flesh of 
a fresh fish is firm, the eyes are clear, and the scales are 
bright. Fish should be cleaned as soon as possible after leav- 
ing the market. 

To Clean Fish: — Remove the scales before opening, if the 
fish has scales. Scrape the fish from the tail toward the head 
with a sharp knife, holding the knife flat and slanting. Open 
the fish from the gills half way down on the under side of 
the body; remove the intestines. The head and tail may be 
removed or left on as one wishes. 



64 Bulletin of The North Carolina College for Women 



BAKED FISH 

21/2 to 3 lbs. fish 1 T chopped parsley 

1% cups bread crumbs 1 saltspoon pepper 

1 teaspoon salt 3 T's butter 

A few thin slices of salt pork 

Dress the fish for baking, mix the stuffing by melting the 
butter and adding melted butter, salt, pepper, and chopped 
parsley to the crumbs. Stuff the fish and sew together. 
Make gashes on sides 2 inches apart and fill with thin slices 
of bacon. Try out a little of the bacon or pork and drop the 
fish into the hot fat. Cook a moment or two and then turn 
the fish over. After the fish has been exposed to heat on all 
sides, put into a moderate oven and cook slowly. When the 
fish is half done, dredge with flour and add enough boiling 
water to cover the bottom of the pan. Up to this time the 
fish has had no water in the pan; it is baked very slowly in 
the bacon fat, and basted every 10 minutes in its juices and 
fat. Garnish with parsley and lemon. 

Broiled Fish. — Heat and grease the broiler. Split the fish 
into two parts, flatten it on the hot broiler with flesh side near- 
est the high heat. When practically done, add a teaspoon of 
butter to each sid^, or lay a slice or two of bacon across both 
sides. Season with salt and pepper and serve hot. 

SMOKED PISH PATTIES 

2 cups smoked fish % cup thick cream sauce 
1 cup mashed potatoes Salt and pepper 

Dip the patties in egg and fry a golden brown. 

CREAMED SMOKED PISH . 

1 cup milk Fish 

1 tablespoon butter 2 tablespoons flour 

Salt and pepper 

Melt the butter, add flour and stir in the milk until smooth 
and thick. Broil the fish and pour the cream sauce over it. 



BHlletin of The North Carolina College for Women 65 



ESCALLOPED SMOKED FISH 

Prepare as creamed smoke fish. Put the fish in a baking 
dish, cover with sauce and a few crumbs, and bake a few 
minutes in a hot oven. 

SCOTCH HERRING ( DRIED OB CANNED) 

Boil 8 to 10 minutes and drain. A fine appetizer for 
breakfast. 

OYSTER STEW 

1 quart oysters IV2 teaspoons salt 

1 pint or more milk 3 tablespoons butter 

% teaspoon pepper 

Heat the milk in a double boiler, add butter, salt and 
pepper. When the dinner is ready to serve, drop the oysters 
into a hot, heavy pan with 1 tablespoon of butter and broil 
until gills curl and the oysters are plump. Pour into the hot 
milk and serve at once. This gives the broiled taste. 

SCALLOPED OYSTERS 

1 quart oysters 2 tablespoons flour 

1 teaspoon salt 1 cup milk 

2 tablespoons butter 2 tablespoons crumbs 

1 saltspoon pepper 

Pan-broil and drain the oysters ; heat the milk in a double 
boiler. Add the creamed flour and butter to the hot milk, 
making a cream sauce. Season with salt and pepper. Put 
the oysters in a pudding dish, cover with the cream sauce, 
sprinkle the crumbs over tlie top and bake a few moments in 
a hot oven. 

Deep-fat frying -oysters. — Remove all pieces of shell, wash, 
and dry between towels. Season the bread crumbs with a lit- 
tle cayenne and one teaspoon of salt to each cup of crumbs. 
Beat an egg slightly, dip the oysters in the egg, then in the 
crumbs, and fry in hot, deep fat. Fat should be hot enough to 
brown a crumb in a short time. Drain on soft paper. Serve 
hot. 



66 Bulletin of The North Carolina College for Women > 

Pan-hroiled oysters. — Remove all pieces of shell ; drop 
in the chafing-dish 1 tablespoon of butter, add oysters and 
cook until the gills curl; add salt and pepper, and serve on 
toast. 

CLASS DEMONSTEATIONS IN COOKING TOUGH CUTS 
OF MEAT 

To cook tough meats a longer time is necessary to soften 
the connective tissue, and if the cooking is done without water 
or liquid, too much of the water from the meat is lost. Con- 
sequently tough meats should be cooked in liquid to soften 
the connective tissue and at an even temperature — the sim- 
mering point — to keep from over-hardening the protein. When 
served the meat should be juicy and tender. 



2 tablespoons bacon fat 1 medium onion 

% cup flour 1 cup tomato juice 

1 cup water 1 tablespoon butter 

2 rabbits Salt and pepper to taste 

Cook the onion to a golden brown in the butter, add tomato 
juice, salt and pepper. Dredge the rabbit with flour, and 
brown in the bacon fat; as soon as the meat is a rich brown, 
add the tomato sauce and water, and cook very slowly, until 
tender, on the back of the stove or in a fireless cooker. 

BROWN BEEF STEW 

Buy the knee joint from the hindquarter. Cut out all the 
meat and save the bone and shreds of meat for soup. Cut 
the meat into small blocks and roll in flour. Try out about 
2 tablespoons of beef suet or bacon fat, and brown the meat 
in the hot fat. When rich brown, cover the meat with boil- 
ing water, a cup of tomato sauce, salt and pepper, and place 
the steam-tight vessel where it cannot boil. A fireless cooker 
is of excellent merit when using very cheap meat. This is 
excellent. 



Bulletin of The North Carolina College for Women 67 



TOMATO SAUCE 

1 cup tomatoes 1 medium onion 

2 tablespoons butter 1 sprig parsley 

2 tablespoons flour Salt and pepper to taste 

Cook the onion to a golden brown in the butter; heat the 
tomatoes and parsley and strain; add the flour to the onion 
and butter and turn the tomato juice into it; stir until 
creamy, and add to the stew. 

STEAMED STEAK NO. 1 

Use an inch cut from the round of beef. Clean, trim and 
chop in flour; brown in hot beef fat or bacon fat (just enough 
to prevent burning) ; when brown, add 1 onion cooked in a 
tablespoon of butter, 1 cup of tomato juice, salt and pepper, 
with enough boiling water to cover, and cook from 45 minutes 
to an hour in a steam-tight vessel on the back of the stove, 
where it cannot boil. This will serve from six to eight per- 
sons, and is a very economical cut, because there is practically 
no waste. 

Caution. — Care must be taken, in the use of inexpensive 
cuts of meat, not to burn the fat. The brown flour is a great 
means of extending the flavor of cheap, tough meats, but if 
the fat is burned it is changed from fat to fatty acids and 
glycerine, and becomes very indigestible. 

STEAMED STEAK NO. 2 

The same as above, leaving out the tomato sauce and cov- 
ering the steak after it is brown with boiling water. 

HAMBURG STEAK WITH THICK CREAM SAUCE 

When suet cannot be used to make the steaks of cheap 
meats, mix % cup of thick cream sauce with a pound or more 
of the ground lean meat; season with salt and pepper and 
broil. 

THICK CREAM SAUCE 

% cup milk or water 2 tablespoons butter, beef or 

3 tablespoons flour bacon drippings 

Salt and pepper to taste 



68 Bulletin of The North Carolina College for Women 

Melt or try out the fat, add flour and cook a minute or 
more, then add the water or milk. Stir until thick and free 
from lumps. 

MEAT LOAP 

Grind the tough parts of beef or other meat, season with 
salt and pepper, and onion juice, if you like it, and mold with 
thick cream sauce. Cover with tomato sauce, or slice or two 
of bacon, and bake in a moderately hot stove. This is deli- 
cious, but is too soft and tender to slice. 



When using canned tripe, season with vinegar, cayenne 
and a little salt ; dip in flour and fry in hot fat, reducing the 
heat after the first few moments ; cover and cook slowly until 
brown. 

PORK 

On account of the great amount of fat it contains, pork is 
classified with carbonaceous or heat-giving foods. Pork, if 
not thoroughly cooked, is both dangerous and unpalatable. 

TRY OUT LARD 

Cut the fat into small pieces, wash, and fill an iron kettle 
two-thirds full, and cook very, very slowly to prevent burn- 
ing, until the cracklings are brown and crisp. Take the vessel 
from the fire, cool, and strain. 

TO SALT MEAT 

When pork has cooled, cut into shape, rub salt into the 
meat, and pack with plenty of salt, in the boxes. After four 
to six weeks, remove from the boxes, hang in a smokehouse and 
smoke from time to time. In the early spring scald the meat, 
cover with black pepper, sack, and hang for the summer. 



4 pounds meat (fat and lean) 4 tablespoons salt 
1 tablespoon sage, if you like 1 teaspoon black pepper 
Red pepper to taste 



Bulletin of The North Carolina College for Women 69 



Chop meat, add seasoning and then put through chopper 
the second time. Use plenty of fat with the meat. 

LIVER PUDDING 

Use the liver, jowl and heart. Cook very slowly until 
the meat falls away from the bone. Put through a meat 
chopper; return to the fire, bring to the boiling point, add 
salt, red pepper, black pepper, and enough meal to make a 
good thick mush; cook slowly again until the meal is thor- 
oughly cooked ; cool, and when ready to serve, slice and brown 
in its own fat. 

BRAINS 

After the brains are thoroughly clean, drop them into 
boiling water and cook until tender. Drain, pour cold water 
over them, and remove the outer skin and clots of blood. 
Allow 2 eggs to a set of brains. Season with salt and pepper 
and scramble like eggs. 

TO SAVE SAUSAGE 

Scrape the fat from the apron-shaped pad — the peritoneum 
• — -that covers tlie intestines of the pig, and roll the seasoned 
sausage in it. Tie the roll' at both ends, dip quickly into 
melted fat and hang, and smoke from time to time during the 
spring months. 

This method saves the sausage without the extra labor that 
is attached to cleaning the intestines, and gives the assurance 
of perfect cleanliness. 

The fat which is taken from the peritoneum is clean and 
may be dropped into the fat kettle. 

Or small sacks made of heavy unbleached domestic may be 
stuffed with the seasoned sausage, and dipped quickly into 
melted fat, or brushed over with cooked flour starch, and 
hung and smoked with hickory chips every few days during 
the spring months. 



70 Bulletin of The North Carolina College for Women 



CURD OR COTTAGE CHEESE 



HOW TO MAKE CUED CHEESE 

Set skim milk that has just turned sour in a double boiler 
on the back of the stove until the milk is lukewarm, or until 
it feels warm when dropped on the wrist. Strain through 
a cheese cloth. Season the curd with salt and sweet cream 
and serve in the place of lean meat. 

CURD CHEESE SALAD NO. 1 

1 lb. curd cheese 3 medium pears (soft) or 

14 lb. country nuts % can of pears 

Serve with mayonnaise or boiled dressing on lettuce. 



CURD CHEESE SALAD NO. 2 

3/2 lb. curd cheese 3 medium pears 

Vk cup country nuts 2 tablespoons stuffed olives (sliced) 

Serve with mayonnaise on lettuce. 



CURD CHEESE SALAD NO. 3 

^ lb. curd cheese 1 pint string beans (left over) 

1 tablespoon onion juice 

Serve with mayonnaise made of Wesson oil. 



CURD CHEESE SALAD NO. 4 

% lb. curd cheese 1 cup peas (left over) 

Serve with boiled dressing or mayonnaise. 



Bulletin of The North Carolina College for Women 71 



CURD CHEESE IN DESSERT 

(Substitute for meat in meal) 

Curd cheese ball, size of a small egg 

Brown bread and butter, sandwich 

Wild plum jelly 

Baked pears stuffed with curd cheese and nuts 

Baked apples stuffed with curd cheese and raisins 

With or without sauce. 



CLASS EXPERIMENT 

Effect of high heat on cheese 

1. Heat a small piece of cheese on a hot pan, allow it to 
cool, and examine it. What two constituents are present ? 

2. Heat a small piece of cheese over boiling water, cool 
it and compare with cheese in 1. What precaution must be 
taken in cooking cheese? 

CLASS DEMONSTRATION 

CHEESE PUDDING LUNCHEON DISH 

1 cup milk % cup grated cheese 

1 egg 1/2 T butter 

1 cup bread crumbs Salt and pepper 

Bake in a buttered dish until firm. 

RAEEBIT ( 

1/4 Ih. cheese 1^4 teaspoon salt 

% cup cream or milk Cayenne, a dust 

% teaspoon mustard 1 egg 

1 teaspoon butter Toast 

Melt cheese over hot water, drop the whole egg into the 
milk, and pour into melted cheese, stir till it thickens. Sea-^ 
son. Serve on toast. 

■The incomplete proteins, or tissue huilders, are soy heans, 
dried peas and heans, lentils, nuts, corn, wheat, oats, harleif, 



72 Bulletin of The North Carolina College for Women 

rye, huckwheat and gelatin. These need to &e supplemented 
hy the use of eggs, milk or cheese to meet the needs of the 
body. 

MEAT SUBSTITUTES AND S A VE'RS — LEGUMES 

BEAN LOAF 

1 pint mashed potatoes 1 tablespoon finely 

1 quart cooked beans or peas chopped onion 

1/2 cup thick cream sauce Salt and pepper 

Melt the drippings, cook onions to a golden brown, add 
flour and stir until well blended, then add milk. Mash beans 
and potatoes through a potato ricer. Add all ingredients and 
shape into a loaf. Put a strip or two of bacon over it, and 
bake until well blended. Serve with or without tomato sauce, 
onions, cauliflower or cabbage. 

THICK CREAM SAUCE 

1 tablespoon bacon drippings 3 tablespoons flour 

% cup milk 

BEAN OR PEA CROQUETTES 

1 cup mashed potatoes 1 tablespoon drippings 

1 cup mashed peas or beans % cup milk 

3 tablespoons flour Salt and pepper 

Melt the drippings, add onions, and cook to a golden 
brown; add flour, and when blended, the milk. Cook until 
heavy enough to drop from the spoon. Combine with other 
ingredients, allow to stand 2 or 3 hours, then shape into balls 
or croquettes. Dip in egg and crumbs and fry in deep fat. 

BAKED BEANS 

1 quart beans 1 teaspoon mustard 

1 onion Vs cup molasses 
34 pound bacon 1 cup tomato sauce 

2 teaspoons salt 2 tablespoons Chili sauce 

Soak the beans 2 or 3 hours, and when the skins are loose, 
rub them between palms of hands until they are removed. 



Bulletin of The North Carolina College for Women 73 

Then pour cold water through them to rinse. Put them in 
the bean pot with the onion, tomato sauce and Chili sauce. 
Bury the pork in the bean pot, add boiling water to the mus- 
tard, salt and molasses sufficient to cover the beans, and keep 
them covered until the last hour of cooking. Then lift the 
meat to the top and brown. 

BEAN SOUP 

2 cups beans or peas 1 sprig of parsley 

2 cups tomatoes 2 tablespoons butter 

1 quart stock or water 1 tablespoon flour 

1 medium onion Salt and pepper to taste 

Use the beans that have been left from dinner. Cook the 
tomatoes, stock, parsley, and beans until tender. In the 
meantime, cook the onions to a golden brown in the butter, 
and add the flour. Strain the tomatoes and beans through 
a puree sieve, pushing all the pulp through, rejecting only 
the skins and seeds. Reheat, and when steaming, add the 
onion, butter and flour. iSeason with salt and pepper and 
serve. Beans and peas are good vegetable protein. 

cow PEA SOUP 

1 cup dried peas 2 teaspoons flour 

1 onion Salt and pepper 

2 tablespoons drippings 3 cups water, stock or milk 

Soak peas over night. Cook in same water until tender. 
Cook the onions in the drippings until tender, and add the 
flour. Season the peas, and press through a ricer or meat 
chopper into the hot stock, milk or water. Stir in the onion 
and flour. Peas left from dinner may be used in same way. 

CREAM OF TOMATO SOUP 

1 can tomatoes 2 tablespoons floUr 

1 quart milk 2 tablespoons butter 

14 teaspoon soda Salt to taste 

Heat tomatoes and press through a puree sieve. Reheat. 
Heat the milk in a double boiler and season with salt and 
pepper and thicken with the creamed flour and butter; when 



74 Bulletin of The North Carolina College for Women 

the sauce is smooth and creamy, add the soda to the hot 
tomatoes and pour the tomatoes slowly into the hot milk. Do 
not put the soup tack on the stove. Serve at once. 

PEA OR BEAN SALAD 

2 cups peas or beans (cooked) 2 or 3 sprigs parsley 
1 cup shredded cabbage 1 grated onion 

Salt and pepper 

French dressing, cooked dressing or mayonnaise may be 
served with this salad. A little curd cheese will balance this 
for a meat substitute. Peas and beans are among the pro- 
teins that are called "incomplete" and require milk, egg, or 
some form of animal protein in small quantity to meet the 
body requirement. 

MACARONI AND EGGS 

1 cup macaroni 1 cup cream sauce 

2 quarts water 3 eggs 

1 tablespoon salt Salt and pepper 

Follow directions for "Macaroni and Chicken". 

POTATOES AND EGGS 

2 cups cooked potatoes 1% cups cream sauce 
3-4 eggs Salt and pepper 

Follow directions for "Macaroni and Chicken". 

SCALLOPED POTATOES 

Mix cold mashed potatoes with 2 to 4 tablespoons of grated 
cheese, cover with tomato sauce and brown in the oven. 
(See "Tomato Sauce" under "Baked Beans".) 

POTATO AND CHEESE CROQUETTES 

2 cups' mashed Irish potatoes 2 tablespoons cream or milk 
4 tablespoons grated cheese Salt and pepper to taste 

Beat the potatoes until creamy and light ; add milk, soften 
slightly, cheese, salt and pepper. Mold into balls, dip in 
e^^ and bread crumbs, and fry in deep fat. 



Bulletin of The North Carolina College for Women 75 



RICE AND CREAMED CHICKEN 

Mince cold chicken and reheat in the sauce made of stock 
from the bones and skins. Cook rice so that every grain will 
be separate. Place the creamed chicken in the center of the 
platter, and make a border of the rice. 

STUFFED ONIONS 

Boil Spanish onions in salted water until nearly tender; 
drain and remove core. Chop fine a little cold ham or beef 
and mix with the chopped core, adding salt and pepper to 
taste. Stuff the center of the onion with this, cover with 
cream sauce, and bake until tender. 

CREAM SAUCE 

2 tablespoons butter 2 tablespoons flour 

1 cup milk Salt and pepper 

Melt the butter, add the flour, mix until smooth; then 
add the milk and stir smoothly until it thickens. Add salt 
and pepper and pour over the onions, or peppers. 

STUFFED PEPPERS 

1 pint cold cooked ham, 3 tablespoons flour 

veal or beef 1 tablespoon drippings 

% cup milk Salt and pepper to taste 

Heat the milk, melt the butter, add the flour to the melted 
butter, and when thoroughly blended, pour into hot milk. 

RICE AND CREAMED EGGS 

Boil rice thoroughly tender, drain and season with butter 
or cream. Prepare the eggs by the following method: 

HARD COOKED EGGS 

Pour boiling water in both compartments of a double 
boiler ; put the eggs in the inner division ; cover, and place on 
the back of the stove where water will not boil for 45 minutes. 
The yolks will be granular and the whites will be firm, but not 
tough. Remove the shells and slice or cut into halves and 
serve in cream sauce over the rice. (See "Cream Sauce" 
under "Stuffed Onions".) 



76 Bulletin of The North Carolina College for Women 

When there are skins and bones left from a roast chicken 
the above may be made by boiling the bones and skins to make 
sufficient stock to use instead of the milk in the cream sauce 
for the rice and eggs. 

HOW TO MAKE LYE HOMINY 

Clean hardwood ashes are necessary — hickory is best. If 
you have no hopper, punch a few holes in the bottom of a 
clean bucket. Cover the bottom of the bucket with straw and 
fill with ashes. Pour water on the ashes, and let the lye drip 
in a clean vessel. Cover the whole grains of corn with the 
lye, and cook until the outer husk of the corn is loose. Rinse 
well and rub the com between the palms of ■ the hands to 
remove the outer husk. Wash, soak over night, and cook in 
water in which the corn has soaked until tender. The fire- 
less cooker is a great saver of time in making lye hominy. 

Lye hominy may be served boiled as a vegetable, or if 
browned in bacon drippings is very appetizing. 

The whole grain of corn — the old-fashioned lye hominy — 
may be used to save both wheat and meat by using the follow- 
ing: 

CREAMED LYE HOMINY 

1 , 2 

3 cups big. hominy 3 cups big hominy 

3 eggs 1 cup left-over chicken 

11/2 cups milk sauce 1% cups milk sauce 

Salt and pepper to taste Salt and pepper to taste 

3 4 

3 cups big hominy 3 cups big hominy 

% cup cheese, grated 1 cup left-over beef 

1 cup tomato sauce li/^ cups tomato sauce 

Salt and pepper to taste Salt and pepper to taste 

CREAMED ONIONS 

10 medium spring onions (cooked) 4 eggs 

1 cup cream sauce Salt and pepper 

CREAMED POTATOES 

3 cups cooked potatoes 114 cups cream sauce 

3 or 4 eggs Salt and pepper 



Bullet in of The North Carolina College for Women 77 

These foods are baked in a pudding dish long enough to 
heat through and blend the flavors. The creamed hominy and 
potatoes prepared in this way save both meat and bread, and 
are very appetizing. 

MACARONI WITH CHICKEN 

1 cup macaroni 1 cup cream sauce 

2 quarts water 1 cup cold chicken, or more 
1 tablespoon salt Pepper 

Drop the macaroni into boiling salted water, cook until 
tender, drain, pour cold water through it to keep it from 
sticking. Put a layer of macaroni in the baking dish and a 
layer of chicken alternately, and cover with the cream sauce, 
or a sauce made of chicken stock. 

TOMATO JELLY WITH CHEESE 

■ 1 quart tomatoes 2 teaspoons sugar 

1 Onion 1 cup vinegar 

Ys pod hot pepper % cup water 

% box gelatine 2 teaspoons salt 

% cup cold water 1 tablespoon cheese to each person 

Soak gelatine in cold water, boil the tomatoes, onion, 
pepper, sugar, water, and salt until tender. Strain, pushing 
as much of the pulp through as possible and pour, while hot, 
over the dissolved gelatine. Mould ; serve on lettuce with 
mayonnaise. 

When tomato jelly is used as a meat substitute 1 to 2 
tablespoons of grated cheese and a few nuts should be 
sprinkled over each serving. 

POTATO SALAD 

1 pint potatoes i/o pint shredded cabbage 

Grated onion to taste 1 tablespoon chopped parsley 

Salt to taste Black walnut meats to taste 

Mix with mayonnaise, boiled dressing, or French dressing. 



78 Bulletin of The North Carolina College for Women 



CHICKEN SALAD 

Chicken, any amount Salt to taste 

Celery, % to % amount of chicken 

Mayonnaise to mix, or a good vinegar dressing to mix. 

MAYONNAISE DRESSING 

1 pint Wesson oil or olive oil 2 yolks of egg 

2 tablespoons good vinegar 2 teaspoons salt (scant) 

or lemon juice Cayenne to taste 

Beat the eggs and add a few drops of vinegar or lemon 
juice. Add the oil rather slowly until the first gill is used. 
After that the oil may be added rapidly. When too thick to 
beat easily, add more vinegar or lemon. Add salt and cay- 
enne at the last and beat thoroughly to dissolve salt. 

If the mayonnaise separates, begin with a new yolk and 
add, a little at the time, all of the separated mixture. A little 
patience will reap reward. Fresh eggs are necessary for 
good mayonnaise. If celery cannot be found on the market 
and you wish chicken salad, use Kalamazoo pickled celery 
(one jar to two large chickens) and mix with finely shredded 
white cabbage. This makes delicious salad, and is a little 
cheaper. This is especially nice where a large quantity is 
needed. 

PEAR SALAD 

Soft baked or canned pears 

2 tablespoons grated cheese to each person 
Pecans, black walnuts, hickory nuts, or peanuts 

Serve on lettuce with Wesson oil mayonnaise. This is 
delicious, and is an incentive to can more of the pears that 
usually waste. 

POTATO SALAD 

1 tablespoon chopped parsley 1 pint cooked potatoes 

3 eggs (hard cooked) in 1 onion grated or finely 

summer, or chopped 

% cup black walnut meats 1 cup shredded cabbage 

in winter 
Mix with mayonnaise or Wesson oil. This is sufficiently 
well balanced to answer for a supper after hard work, with 
the addition of brown bread and fruit. 



Bulletin of The North Carolina College for Women 79 

STRING BEAN SALAD 

1 pint string beans French dressing 

1 onion (grated) 1 hard cooked egg 

Salt and pepper 

A meat substitute should be used with this dish, such as 
cheese souffle, or creamed eggs with lye hominy. 

BAKED APPLES AND CURD CHEESE 

Remove the cores and bake with very little sugar until 
tender. Serve cold with curd and nuts in the center. 



GREEN VEGETABLES 

ASH OR MINERAL MATTER FOUND IN GREEN 
VEGETABLES, FRUITS AND SALADS 

One of the lessons the "World War has taught us is the 
value of green vegetables and fruits in our dietary. The 
whole country — men, women and children — turned to garden- 
ing for patriotic reasons. The result is that we are beginning 
to realize that these foods are three-fold in their economic 
value. The pleasure of ' ' seeing things grow ' ' under your 
own cultivation is uplifting both to the body and to the mind 
of the worker. The gain in good blood and health to the 
family whose habit it is to eat green vegetables, summer and 
winter, is inestimable, and last of all, the clear gain in dol- 
lars and cents, while far from the most important, is not to 
be despised. 

In the recent past, little or no thought was given to the 
real need for the foods found in green vegetables and fruits. 
These foods not only furnish nutriment for the bones and 
teeth — the structure of the body — but they aid (1) in keep- 
ing the body cleansed ; they form the bulky part of food which 
aids peristalsis, or bowel movement, thus keeping the system 
cleansed. (2) In summer when they should be used in abun- 
dance, by their watery contents of salts and acids, they keep 
the system cool. (3) The mineral matter is needed for the 
life of the cells of the body. Our bodies are made up of tiny 



80 Bulletm of The North Carolina College for Women 

cells. These cells are always active, and to keep up their 
activity they need these mineral salts in making their chemical 
changes. These chemical changes are necessary to keep the 
body young and supple. 

ASH OR MINERAL MATTER 

The ash or mineral found in green vegetables, fruits and 
salads, furnishes the cell-salts, which when united with the pro- 
teins, make the chemical changes that must be made to keep an 
even balance or health in the body. If the body is burned, 
the ashes that are left contain these inorganic cell-salts — iron, 
magnesia, potash and lime. 

One of the greatest mistakes in the matter of food, espe- 
cially in the south, is the habit of "bread and meat" diet. 

Lean meats, egg, fish, poultry, and pork are acid-forming 
foods. 

Cereals, such as wheat, oats, rice, corn, and buckwheat 
have a slightly acid-forming tendency. In other words, lean 
meats and breads tend to produce an acid reaction in the 
body and should be neutralized by foods that are non-acid- 
forming, or the human body is out of balance (health) and 
sooner or later we hear of colds, tonsilitis, rheumatism, kid- 
ney trouble, etc. 

What is the remedy ? Eat abundantly of green vegetables 
and fruits, summer and winter, for these foods are alkaline 
in their tendency. 

GREEN VEGETABLES AND FRUITS PREVENT AN 
ACID CONDITION 

The non-acid forming, or alkaline foods, are potatoes, cab- 
bage, celery, squash, turnips, greens, string beans, onions, 
parsnips, carrots, asparagus, spinach, beets, peas, beans, toma- 
toes, and even the most acid fruits are base or alkaline form- 
ing foods and should be used in great abundance at all seasons 
of the year. 



Bulletin of The North Carolina College for Women 81 

VITAMINS IN GREEN VEGETABLES 

In the past few years scientists have found that there 
are two kinds of substances called vitamins. One kind is 
soluble in water, and the other is soluble in fat. 

Those that are soluble in water are found in vegetables, 
fruits, the outer covering of grains, milk, eggs, fish and meat, 
and are destroyed by long, hard cooking, artificial drying and 
preserving, and are lost in highly refined foods. These watcF- 
soluble vitamin are necessary it seems for health, and the fire- 
less cooker method is of value in preserving them. 

The fat-soluble vitamin are present in whole milk, cream, 
butter, cheese, yolk of egg, liver, and kidney of animals. These 
are also present in small amount in spinach, lettuce, celery^ 
cabbage, and all ' ' greens. ' ' These are not destroyed by heat. 
The fat-soluble vitamins seem necessary for growth and thus 
are particularly needed in the diet of children. 

CLASS DEMONSTRATIONS 

BOILED POTATOES 

Wash the potatoes, let them stand in cold water a few 
minutes, then put into boiling water. Cook until tender, 
drain and set back on stove to dry out. Season with salt, pep- 
per, butter and chopped parsley, and serve. 

BAKED POTATOES 

Wash and bake in a hot oven until tender (about 45 min- 
utes). When soft, break the skin. This gives the steam a 
chance to escape and leaves a mealy potato. Serve at once. 

STUFFED POTATOES 

When baked potatoes are soft, cut the skins lengthwise, 
scoop out the potato, mash light, and season with butter and 
milk, or cream, salt and pepper. Put the light mashed potato 
loosely into the shells and brown in the oven. 



82 Bulletin of The North Carolina College for Women 



CREAMED POTATOES 

1 pint potatoes (cooked) 2 tablespoons flour 
1% cups milk 1 teaspoon salt 

2 tablespoons butter 1 sprig of parsley 

Pepper to taste 

Cut the potatoes into blocks, and put them in a baking 
dish or casserole. Melt the butter, stir in the flour, and add 
the hot milk, stirring over the fire until thick. Add salt, 
pepper, and pour over the potatoes, and brown in the oven. 
A little chopped parsley may be added, if desired. Or if meat 
is not to be served, a generous grating of cheese may be added. 

What about the heat of the cheese? 

CANDIED SWEET POTATOES 

4 medium potatoes 1 cup brown sugar 

1% to 2 cups boiling water 3 tablespoons butter 

1 teaspoon cinnamon 

Pare and slice the potatoes, put in a baking dish, cover 
with water, sugar, butter and cinnamon. Cook with a cover 
on the baking dish until nearly done, then remove cover, and 
brown. Baste as you do meats, if you cook uncovered. Suc- 
cess with candied potatoes comes by- slow cooking. 

OKRA 

Cut the stems from tender okra, simmer about 30 minutes, 
or until tender ; drain, season with salt, pepper and butter. 
If beans are boiling, steam the okra over the beans, and dress 
with salt, pepper and butter. This method improves both the 
okra and the beans. 

STUFFED ONIONS 

Boil Spanish onions in salted water until nearly tender; 
drain and remove core ; chop a little cold boiled ham or beef 
and mix with the core, adding salt and pepper to taste ; stuff 
the center of the onion with meat ; cover with cream sauce or 
tomato sauce. 

TURNIPS 

Wash, pare and cut into cubes ; put into a saucepan and 
cover with boiling water ; boil until tender, drain, add salt, 
and cover with cream sauce. 



Bulletin of The North Carolina College for Women 83 



TURNIP GREENS 

1/2 peck greens . 1 teaspoon salt 

2 quarts water Bacon to season 

Wash meat, put into cold water and boil some time before 
the tops are put in to cook; wash tops carefully, cook until 
tender — from 45 minutes to one hour and a half. / 

CREAMED CABBAGE 

Cut cabbage into eighths, or shred it, just as you like ; wash, 
cook in plenty of boiling water until tender, drain, salt, and 
dress with rich cream sauce. The insipid vegetables are not 
good served with cream sauce unless the sauce is rich and 
highly seasoned. 

CARROTS 

Wash, scrape, and cut into cubes, and cook in boiling water, 
which has been salted, until tender ; drain and dress with well 
seasoned cream sauce. 

STRING BEANS 

String and break fresh beans ; wash and cook with enough 
bacon to season ; cook slowly from 3 to 4 hours or until very 
tender and practically all the water has evaporated. 



CoUards are valuable for their iron and their laxative 
qualities. Eat them. Wash collards carefully, cook in plenty 
of boiling water with sufficient bacon or fat to season. Salt, 
and when tender, chop fine and put into the boiling liquor a 
few minutes longer ; drain and when served skim soitie of the 
fat off the liquor and serve over the collards. 

STEAMED CABBAGE 

After the cabbage has been thoroughly cleansed, cut into 
shreds and put into a heavy iron pot, or aluminum kettle with 
2 or more tablespoons of hot fat. Cover tightly, and cook 
slowly, using no water. Salt when nearly tender. 



84 Bulletin of The North Carolina College for Women 



STEWED CORN 

Shuck, string, and wash the green corn and cut or shave 
down the ear with a sharp knife. Stew about 10 minutes in 
a little water. Season with a little milk into which has been 
dissolved a level tablespoon of flour and salt. Cook a few 
minutes longer. Over-cooked corn is very difficult to digest. 



Parsnips are very wholesome. Raise them. Wash, scrape 
and cook in small quantity of boiling water. When tender 
and water has about boiled down, season with salt and butter, 
or Wesson oil, or bacon drippings. 

POTATOES AND PARSNIPS 

Mix two parts potatoes (Irish) and one part parsnips. 
Cook until tender, season with salt, pepper and a little butter, 
or Wesson oil. Good. 

SQUASH 

Wash, cut into eighths, pare and remove the seeds; cook 
in boiling salted water until tender. Drain, mash and fry in 
bacon fat, or if you prefer, season the squash, after it is 
mashed, with cream, salt, and pepper and serve hot. 

CORN ON COB 

Prepare the green corn and steam over other vegetables, 
or drop into boiling water and cook about boiling point from 
8 to 12 minutes. 

SOUTHERN CORN PUDDING 

2 cups fresh corn (grated) 1 teaspoon salt 

1 egg 2 teaspoons butter 

2 cups milk (hot) 2 teaspoons flour 

Beat the egg slightly and add the hot milk, creamed flour 
and butter, salt and pepper. Pour over the corn in a bak- 
ing dish. Bake in slow oven until firm. 



Bulletin of The North Carolina College for Women 85 



SOUPS 

Bones and the joints with hard, sinewy fiber on them are 
used to make soup. These should be started in cold water, 
and kept at a low temperature. By this method a small 
quantity of the soluble protein is dissolved ; also a large part 
of the extractives or flavor of meat, and the minerals are dis- 
solved. Soups should be kept at the simmering point sev- 
eral hours. The fireless cooker is of excellent merit in mak- 
ing soups. 

Clear soups are stimulants only, and are generally used 
in the beginning of a long, heavy dinner. 

Cream soups are very nutritious. They have for their 
foundation one quart of milk, 2 tablespoons of flour and 2 of 
butter, to which is added the pulp of any vegetable, thus mak- 
ing a great variety of soups. Cream soups are used at lunch- 
eons or dinner when the meat or other protein food is scarce. 

CHICKEN AND CELERY SOUP 

In making chicken salad, keep the bones and skins of the 
chicken, and the rough outer stalk and root of the celery for 
soup. Cover the skins, bones and the celery with cold water, 
and cook slowly until the celery is tender. Drain, reheat, and 
thicken with 2 tablespoons of flour and 2 of butter to the 
quart of stock. Season with salt, pepper and celery salt. 

SOUP STOCK 

1 beef bone 1 carrot 

5 quarts water 1 tablespoon salt 

1 onion 1 turnip 

2 bay leaves 1 sprig parsley 

Pepper to taste 

Crack the bones, remove the marrow and put it in the 
bottom of the kettle ; put the bones and meat, cut into pieces, 
over it ; add the seasoning, and cover with cold water ; allow 
this to stand until red, and then simmer slowly for several 
hours. Strain and can as vegetables. 



86 Bulletin of The North Carolina College for Women 



CLEAR SOUP 

Strain the soup stock, and add the white of egg and the 
shell; bring to the boiling point, stirring constantly. Strain 
and reheat. 

TOMATO SOUP 

1 quart tomatoes 2 tablespoons flour - 

1 pint stock or water 1 teaspoon sugar 

2 tablespoons butter or 1 onion 

substitute 1 sprig parsley 

Salt and pepper 

Cook the onion to a golden brown in the fat. Boil tomatoes, 
stock, parsley, sugar, salt and pepper until blended; strain. 
Cook the flour in the onion and butter a moment or so, and 
turn it into the strained tomatoes. Cook until smooth. 
Serve. 

POTATO SOUP 

4 large potatoes 2 tablespoons butter 

1 quart milk or water Salt and pepper to taste 

1 medium onion 1 celery root or little 
1 tablespoon parsley celery salt 

1 tablespoon flour 

Cook the potatoes, parsley and celery until tender ; add 
milk or water. Cook the onion in the butter and when tender 
add the flour; pour into the potatoes and stir until creamy. 
Season with salt, pepper and celery salt. 

CORN SOUP 

1 pint milk 1 teaspoon salt 

1 pint water 2 tablespoons butter 

1 pint corn 2 tablespoons flour 

Husk, silk, wash, and grate the corn, or cut fine with a 
sharp knife. Boil the cobs a few minutes in the water; 
remove the cobs, add corn, and cook until tender. In the 
meantime, heat the milk, add the creamed flour and butter, 
stirring until smooth, and strain the water and corn through, 
a puree sieve into the milk. Press as much of the milky pulp 
through as possible, rejecting the husky part. Season with 



Bulletin of The North Carolina College for Women 87 

salt and pepper. If milk is plentiful, use the whole quart of 
milk instead of one part water and one part milk. 

The milky substance in young corn is regarded as highly 
valuable in the diet for certain bowel disturbances in young 
children, but the greatest care must be taken in straining out 
all husk. 

BEAN SOUP 

2 cups cooked beans or peas 1 sprig parsley 

2 cups tomatoes 2 tablespoons fat 

1 quart stock or water 1 tablespoon flour 

1 onion Salt and pepper 

Use beans that have been left from dinner. Cook the 
tomatoes, stock, parsley, and beans until tender. In the mean- 
time, cook the onions to a golden brown in the butter, and add 
the flour. Strain the tomatoes and beans through a puree 
sieve, pushing all of the pulp through and rejecting only the 
skins and seeds. Reheat, and when steaming add the onion, 
butter and flour. Season with salt and pepper, and serve. 

CREAM OP TOMATO SOUP 
f 
1 quart tomatoes 2 tablespoons flour 

1 quart milk 2 tablespoons butter ' 

14 teaspoon soda Salt and pepper 

Heat tomatoes and press through puree sieve ; reheat. 
Heat the milk in a double boiler and season with salt and 
pepper and thicken with the creamed flour and butter. When 
smooth and creamy, add the soda to the hot tomatoes and pour 
the tomato juice slowly into the hot milk. Do not put the 
soup hack on the stove. Serve at once. 

SOUP MIXTURE IN SOUPS 

1 pint soup mixture 2 tablespoons bacon fat or 

1 pint water butter 

1 large onion y^ tablespoon flour 

1 sprig parsley Salt and pepper 

Heat the soup mixture, water, parsley, salt and pepper. 
Cook the onion in the bacon fat or butter, and when tender 



88 Bulletin of The North Carolina College for Women 

^dd the flour and stir. Turn the onion into the soup mixture, 
and stir a few minutes to cook the flour. This should be thick 
like a chowder. 



SALADS 

COLD SLAW 

Shred the cabbage; soak in salted water half an hour; 
squeeze dry, and cover with dressing. 

BOILED DRESSING 

1 egg 14 teaspoon salt 

1/4 cup vinegar 1 tablespoon butter 

% cup milk 1 teaspoon sugar 

/ Celery salt and cayenne 

Beat the egg ; add milk, salt, sugar, and cayenne ; pour the 
liot vinegar over the mixture and return to the stove; cook 
very, very slowly, or the mixture will curdle. This is a nice 
dressing for lettuce or tomatoes, and is an excellent dressing 
for potato salad. 

HOT CABBAGE SLAW WITH SOUR CREAM DRESSING 

Cook the shredded cabbage in water about the boiling 
point and when tender, drain, salt and serve with sour cream 
dressing. 

POTATO SALAD — I 

1 pint potatoes (left 1 tablespoon parsley 

from dinner) Salt and pepper 

A grating of onion 

Mix and serve on lettuce with boiled dressing, or mayon- 
naise. When lettuce is not abundant in summer, garnish with 
nasturtium leaves and blossoms. 

POTATO SALAD — II 

% pint shredded cabbage 3 hard cooked eggs (in 

1 medium onion (if you wish) summer) or 

1 pint cold potatoes % cup black walnut meats 

2 tablespoons parsley (in winter) 
Serve with mayonnaise or vinegar dressing. 



Bulletin of The North Carolina College for Women 89 



MAYONNAISE DRESSING 

1 pint Wesson oil 2 yolks of eggs 

2 tablespoons lemon juice 1 teaspoon salt 

or vinegar Dust of cayenne 

Beat the eggs, add a little vinegar, then add the oil a little 
at a time, until the first gill has been added. The oil may be 
added more rapidly after this. When too thick, add a little 
good vinegar or lemon juice. Add the seasoning when fin- 
ished, 

TOMATO JELLY 

1 quart tomatoes 1 cup vinegar 

1 onion % cup water 

2 teaspoons salt % box gelatine 

1 tablespoon sugar (scant) I/2 cup cold water 

% pod pepper or less 

Soak gelatine in cold water; boil tomatoes, onion, pepper, 
sugar, vinegar, water, and salt until tender; strain, pressing 
the hot juice and pulp over the gelatine ; mould ; serve .on 
lettuce with mayonnaise. This salad may be varied by cut- 
ting the jelly into squares and mixing chopped celery or 
shredded green bell peppers with it. 

STUFFED OLIVE SALAD 

After a full dinner a pretty salad may be served of crisp 
lettuce leaves garnished with slices of stuffed olive. 

Garden peas and beets left from dinner make a pretty 
salad. 

FRENCH DRESSING 

3 tablespoons olive oil 1 tablespoon vinegar 

Salt and pepper to taste 

TOMATO SALADS 

When tomatoes are abundant in the summer and fall, 
many attractive salads may be made. 

1. Tomatoes pared and sliced, with grating of onions on 
top. 

2. Pare tomatoes and chill; then cut into quarters down 
to the stem end; fill the centers with grated cucumber or 
grated onion, or both. 



90 Bulletin of The North Carolina College for Women 

CANNED PEAR SALAD 

Lay two or three pieces of pear on crisp lettuce with a 
ball or curd cheese in the center. Serve with nuts and may- 
onnaise. 

PEAR SALAD 

Soft baked or canned pears 

2 tablespoons grated cheese to each person 

Pecans, black walnuts, hickory nuts, or peanuts 

Serve on lettuce with Wesson oil mayonnaise. This is 
delicious and is an incentive to can more of the pears that 
usually waste. 

VEGETABLE SALAD 

1/4 cup carrots or celery A little grated onion 

1 tablespoon sour pickle 2 cups aspic jelly 

1 cup green peas or snap beans 

ASPIC JELLY 

2 cups clear beef stock, or 1/2 box gelatine softened in 
■ 4 beef cubes dissolved in 1/3 cup cold water 

2 cups water Salt and pepper to taste 

Soften the gelatine in cold water, and pour the hot beef 
stock over the gelatine. Season. Fill the bottom of a mould 
with vegetables cut into cubes or bits and fix them by adding 
a little of the stock. When solid add the remainder of the 
stock. After the jelly has been turned out of the mould, 
scoop a hole out of the center and fill it with mayonnaise. 



FATS 

HEAT AND ENERGY FOODS 



COMPOSITION 



In general the fats used as foods are made up chiefly of 
different proportions of olein, palmatin and stearin, known 
as pure fats. 

Olein in olive oil and Wesson oil. 

Cottolene and Snowdrift are combinations of cotton seed 



Bulletin of The North Carolina College for Women 91 

oil and beef stearin in varying proportions. Snowdrift has 
more stearin in it than Cottolene. 

Crisco is a combination of fats treated chemically and has 
high burning point. 

Good butter is about 85 per cent fat, 11 per cent water, 
1 per cent protein, and 3 per cent ash, and according to the 
standard score card of the North Carolina Agricultural Ex- 
periment Station, AA^est Raleigh, N. C, good butter should 
score in flavor, 45 points ; texture, 25 points ; color, 15 points ; 
salt, 10 points; package, 5 points. 

Hog lard when properly tryed out is 100 per cent fat. 

EFFECT OF HEAT 

When the. burning point is reached the fat is turned into 
fatty acid and glycerin, and gives off an irritating odor. 

Many people find great difficulty in digesting food. cooked 
in burnt fat. Therefore, fat with a high burning point should 
be used for frying. 

CLASS EXPERIMENT (A) 

Heat a little butter in a spoon or a test tube over small 
flame. Time it to see when it melts ; heat till fat smokes and 
odor rises. Note temperature of burning point. 

Try lard, Crisco, Cottolene in different spoons or cool 
spoons between experiments. Which takes longer to reach 
the burning point? Which is best fat frying? Why? 

CLASS EXPERIMENT (B) 

1. Put a crumb of light bread in fat 347 degrees F., and 
count 60 seconds. Note the color. The temperature giving 
this color is for uncooked foods, such as fritters, doughnuts, 
oysters, etc. 

2. Put a crumb of bread into fat 365 degrees F., and 
count 40 seconds. Note the color. This temperature is for 
cooked foods, such as meat croquettes, fish balls. 

3. Put a crumb of bread into fat 383 degrees F., and 
count 20 seconds. Note the color. This is for Saratoga 
chips or French fried potatoes. The water in the potatoes 
cools the fat, hence the necessity for the high heat. 



92 Bulletin of The North Carolina College for Women 
CLASS DEMONSTRATION 

POTATO CROQUETTES . 

Mold creamed potatoes into balls, roll in flour, lightly; 
dip in egg and fry in hot, deep fat. What is your test? 

PRIED OYSTERS 

Remove all shells and drain the oysters well. Season with 
salt and pepper; roll lightly in flour; dip in egg, then in 
crumbs and fry in hot, deep fat. What is the test? 

DOUGHNUTS 

1 egg 2% tablespoons sugar 

1 level teaspoon butter I14 teaspoons baking powder 

% cup sour milk 1% cups flour 

Pinch soda Little nutmeg or cinnamon 

Beat the egg, add sugar gradually to dissolve it, add the 
milk; sift the baking powder with the flour and mix all 
together with a spoon ; roll % inch thick, and fry in hot, deep 
fat. 

To test fat. — A crumb of bread, in 60 seconds for un- 
cooked food ; in 40' seconds for cooked food. 

To clarify fat. — Drop a few slices of raw white potato 
into it, then strain through a cheese-cloth. This fat may be 
used over and over for frying, in case it is not allowed to 
burn. When fat becomes rancid after long use, it may be 
used for making soap. 

TO FRY BACON 

Lay a strip on cold heavy iron or aluminum pan and heat 
very slowly until all fat is extracted. The bacon will be crisp 
but not hardened. 

TO FRY HAM 

Heat slowly on a heavy pan until fat is removed and the 
fat edges are crisp and brown — not the crackling stage — and 
the lean is brown. Take the meat from the pan, pour off 
the fat and heat the pan very hot. Pour a little water into 
the hot pan to remove the sticky brown sediment, and add the 
brown substance to some of the fat for gravy. Some of the 



Bulletin of The North Carolina College for Women 93 



mineral matter and a little of the protein would be lost if 
the brown substance were not served. 

CREAMS 

MOUSSE OR PARFAIT 

Whipped cream with nuts, flavored and sweetened to taste. 
Frozen in molds. 

ICE CREAM 

1 quart cream 1 cup sugar or more 

1 pint fresh milk 1 tablespoon vanilla 

Heat one-half the cream and milk, add the sugar, and 

when cool mix the cold milk and vanilla. Freeze, using two 

parts ice and one part salt. When well frozen, remove dasher 

and pack to ripen. 

For packing. — ^When ice is scarce, use ice and salt as far 

as possible, then pack close and tight with old newspapers. 

When salt is left in the freezer, put it in a jar and place in 

the sun to dry out. It may be used again. 

CHOCOLATE SAUCE 

4 tablespoons chocolate (round) 
% cup boiling water Few drops vanilla 

1% cups sugar Pinch of salt 

Melt the chocolate and sugar in a little of the boiling 
water, add the remainder of the boiling water, and boil to a 
syrup. When cool, add a few drops of vanilla. Bottle and 
keep in a cool place. 



CARBOHYDRATES 

STARCH AND SUGAR 

The carbohydrates with which we shall work are starch and 
sugar. 

Green plants are the original makers of all the carbohy- 
drates which we use as food, except the sugar in milk. 

Carbon dioxide, a waste product of animal breath, is taken 
into the green plants through their leaves. Through the 
roots they take water from the soil and by means of the sun- 



94 Bulletin of The North Carolina College for 'W'omen 

light and the green coloring matter (chlorophyl) of the plant, 
they make the water and carbon dioxide into glucose sugar. 
(A few years ago we heard much about glucose sugar used 
in candy.) The plant uses glucose for food and when the 
plant has made all the food necessary it begins to store away 
food in a more compact form of starch and sugar by taking 
more and more water away from the glucose. Thus the plant 
stores carbohydrates in seeds, roots and tubers. 

At sprouting time, the plant needs the stored material and 
again water is added and starch and sugar become glucose in 
order to meet the need of the new plant. All of these changes 
are brought about by enzymes in the plant. 

SOME OF THE SIMPLE FORMS OF SUGAR AND 
STARCH 

I. (1) Glucose is found in ripe or sprouting fruits, vege- 
tables, honey, and in raisins. 

(2) In syrups made from corn and potato starch by the 
action of an acid. 

(3) In the juices of cooked fruit by action of the acid of 
the fruit on sugar. 

(4) In the blood after the action of digestive juices on 
sugars and starches. 

II. Sugar or sucrose is found in : 

(1) Stems and roots of sugar cane, beets, sorghum, corn 
stalks, carrots, turnips, and old potatoes. 

(2) In sugar maple trees. 

(3) In fruits and in flowers. 

{a) Common sugar is manufactured from sugar cane and 
sugar beet. 

(6) Maple sugar and syrups have other substances in them 
to give the special flavor. 

(c) Milk sugar or lactose is found in milk and is much 
less sweet than other forms of sugar. 

III. Starch is a white substance found in fruits, in vege- 
tables and in cereals. 

(1) Cellulose is the coarse material that forms the frame 
work of the plant, being soft when the plant is young and 
tough and woody when the plant is older. 



Bulletin of The North Carolina College for Women 95 

(2) Pectin is a substance in fruits which is necessary in 
jelly-making. 

(3) When starch is browned by heat it is changed into 
dextrin — the first product of starch digestion. 

(4) Glycogen is the form in which starch is stored in the 
liver and muscles. 

CLASS EXPEKIMENT (A) 

(1) Wash and scrub a potato. Cook it in boiling salted 
'water until tender — allow 1 teaspoon of salt to a quart of 
water. Drain and dry out. 

(2) Pare a potato and boil as in No. 1. 

(3) Pare a potato and put into a kettle of cold water; 
boil until tender. Drain. Compare. 

(4) Wash, scrub, and bake a potato until soft. 
Water is necessary to soften starch and cellulose. 
Does the water in a baked potato affect its mealiness? 
How does breaking the skin of a baked potato affect its 

mealiness ? 

{a) Cut the skin of the baked potato in half lengthwise, 
remove the potato, mash light, add salt, pepper, butter or 
cream and fill the shells. Brown in the oven. 

Characteristics of good hoiled or haked potatoes: 

1. Mealy. 

2. Dry. 

Characteristics of good mashed potatoes: 

1. Creaminess — depends somewhat upon the quantity of 
milk used, 

2. Fluffiness — obtained by beating air into potatoes, and 
by removing them from the heat just as they are easily pierced 
and drying them out. 

CLASS EXPERIMENT (B) 

(To be carried out while the potatoes are boiling and 
baking. ) 

(1) Pare a small potato. Cut off a thin slice. Hold it 



96 Bulletin of The North Carolina College for Women 

towards the light. What do you see? Leave the thin slice 
exposed to the air for half an hour. 

(2) Grate the remainder of the potato in cheese cloth. 
Squeeze out all of the liquid. "Wash the contents of the cheese 
cloth in a little water. Allow water to stand a few minutes 
and examine the sediment. Boil a part of it. What change 
appears? Examine the contents of the cheese cloth. What 
ingredients of the potato have you found? 

Leave one piece of cooked potato in water. How does it 
compare with potatoes that are drained and dried out ? 

3. Suggestions for correlation with other lessons: 
Where were potatoes first discovered? Look at the map. 

Read the stories in history about General Marion and King 
Henry II of France and the potato. Tell the story. Keep 
a notebook. 

4. Learn the new words. Define and use them in new 
sentences. 

5. Notice how potatoes grow. 

6. If one bushel of potatoes cost $2.20, how much should 
one peck cost ? If one bushel is worth $2.00, how much is one 
ton worth ? 

CEREALS 

Cook cereals directly over the fire until they begin to 
thicken ; then put the vessel in another large one, holding boil- 
ing water, and cook, as in a double boiler, as long as possible ; 
or if you have a steamer, start the cereal over the fire, and 
when thick put it in the steamer and cook as long as desired. 
This is excellent for oatmeal. 

Granular cereals require four times the quantity of water 
to the cereal. 

Rolled cereals require twice the quantity of water to the 
cereal. 

Whole grains require nearly four times the quantity of 
water to the cereal. 

1 cup Cream of Wheat to 4 cups boiling water. 

1 cup Graham flour to 4 cups boiling water (scant). 

1 cup meal to 4 cups boiling water. 

1 cup grits to 4 cups boiling water. 

1 cup rice (as a cereal) to 3^/^ cups boiling water. 

1 cup rolled oats to 2 cups boiling water. 



Bulletin of The North Carolina College for Women 97 



PERCENTAGE COMPOSITION OF CEREALS 

(Hutchinson) 

Carbo- Cellu- Mineral 

Water Protein Fat hydrates lose Matter 

Wheat ... 12 11.0 1.7 71.27 2.2 1.9 

Oats 10 10.9 4.5 59.1 12.0 3.5 

Rye 11 10.2 2.3 72.3 2.1 2.1 

Corn 12.5 9.7 5.4 68.9 2.0 1.5 

Rice 12.4 6.9 .4 79.4 .4 .5 

Buckwheat 13 10.2 2.2 61.3 11.1 2.2 

The protein of cereals is incomplete and requires, there- 
fore, the use of milk or some other animal protein to give the 
necessary "building stones" for tissue building. 

OATMEAL 

Sprinkle the oatmeal into boiling water and let it boil a 
few minutes; then put the vessel into a pan of boiling water 
or a double boiler, and cook slowly from 1^/2 to 3 hours. Do 
not stir. If the oatmeal is stirred the grains are broken and 
it becomes a sticky, gluey mass. When properly cooked, oat- 
meal is of a jelly-like consistency. The steamer and the fire- 
less cooker are excellent for cooking oatmeal, because the large 
amount of cellulose is broken down and softened by the long, 
slow cooking. 

If the oats are rolled, how much boiling water .to one cup 
of rolled oats ? Why is long cooking necessary 1 

RICE (as a cereal) 

Wash thoroughly and cook on the back of the stove until 
the rice has taken up the water. .Season with cream, or milk 
and butter. Set the bowl of rice in a vessel of boiling water 
and cook until tender. 

How much boiling water should you use to 1 cup of rice? 

RICE (as a vegetable) 

1 cup rice 2 auarts boiling water 

1 tablespoon salt 

After the rice has been thoroughly washed, sprinkle it 
into the rapidly boiling water Cook from 13 to 20 minutes, 
according to the age of the rice. If rice is cooked a little 



98 Bulletin of The North Carolina College for Women 

too long the starch grains will be broken and the rice will be 
sticky. When tender, drain and place on the back of the 
stove, where the steam will be driven off. Every grain should 
be whole and separate. If rice is washed in soda water, it 
will be whiter. 

GRITS 

When the water reaches the boiling point, add the salt and 
the grits and stir a few minutes. Place the vessel on the back 
of the stove, where the grits will cook slowly, but steadily. 
vGrits should be cooked at least half an hour for young chil- 
dren ; an hour is much better. 

How much water to 1 cup of grits? (See table for granu- 
lar cereals.) 

CORN MEAL MUSH 

1 cup meal 1 teaspoon salt 

4 cups water 

Bring the water to the boiling point, add the salt, and 
beat the meal in with a wire egg beater. Cook as long as 
possible on the back of the stove where it will not burn. 

GRAHAM FLOUR MUSH 

1 cup Graham flour 1 teaspoon salt 

4 cups water 

Follow directions for corn meal mush. Graham mush is 
an excellent food, as practically the whole grain of wheat is 
used. 

CREAM OF WHEAT 

1 cup cream of wheat 1 teaspoon salt 

4 cups water 

Bring the water to the boiling point, add the salt, and 
sprinkle in the cream of wheat. Cook at least half an hour 
immediately over the fire. 

SHREDDED WHEAT 

Toast in a slow oven and serve with cream, or milk, or 
butter and baked or stewed fruit. 



Bulletin of The North Carolina College for Women . 99 
CLASS EXPERIMENT (A) 

WHEAT FLOUR 

1. Make a very stiff dough, using I/2 cup white flour and 
about a tablespoon of water. Knead until smooth. What is 
the appearance? 

2. Wash the ball of dough in a little water. What 
changes appear ? Is the ball of dough elastic or brittle ? The 
dark elastic ball is the protein of the wheat, called gluten. 

3. Boil some of the water in which the dough was washed. 
What changes appear? Does the starch of flour resemble the 
potato starch? 

BATTERS 

Popovers. — The popover is a thin batter and is made light 
by the expansion of air and steam. The hot pan begins the 
baking of the shell or crust, and as the shell continues to 
harden by the heat, the air, beaten into the popover, expands 
and the great amount of liquid is converted into steam, and 
in trying to escape it swells and pops over the crust. The 
popover must be baked until light and dry, or it will fall. 

CLASS DEMONSTRATION (A) 

1 cup liquid 1 egg 

1 cup flour 1 teaspoon to 1 T fat 

% teaspoon salt 

Heat the fat in the muffin rings, mix the flour and salt, 
add milk and egg, beaten just enough to mix ; strain to avoid 
lumps. Pour into the hot greased muffin rings and bake in 
a moderately hot oven (410 F.) for 35 or 40 minutes. 

The popovers may be filled with strawberries, or jelly and 
cream, or custard. 

CLASS DEMONSTRATION (B) 

Prepare a cover batter from a popover batter. 

Make a popover batter using ^4 of the recipe. Pare and 
core an apple and slice crosswise 14 i^ich thick. Dip the 
slice in the batter and fry in deep fat. If the batter does not 
remain on the apple, add very little more flour. 



100 Bulletin of The North Carolina College for Women 

Apples or other fruit may be cut into very small pieces 
and put into the batter. Use as much fruit as the batter will 
cover, then fry. 

Corn fritters may be made in the same way. 

CLASS DEMONSTRATION (C) 

CREAM PUFFS 

Cream puffs differ from popovers in containing more eggs 
and fat. 

1 cup liquid I/4 to Yq cup fat 

1 cup flour 2-4 eggs 

1/2 teaspoon salt 

Drop the butter into boiling water, add the flour, and 
stir quickly over the fire until it forms a ball and leaves the 
pan. Stand away to cool. When cool, add one egg at a time, 
beating vigorously. Stand in a warm place for half an hour 
or less; drop by spoonfuls on a buttered pan, leaving a space 
of 2 inches between the puffs. Bake in a moderately hot oven 
until light. When done, the puffs, may be filled with any 
custard or jelly and whipped cream. 

What makes the cream puffs light? 

Why are they baked in a moderately hot oven ? 

Why should the batter stand in a warm place for a while ? 

Is the principle the same as in the popover batter? 

What changes take place ? Physical or chemical ? 

CLASS DEMONSTRATION (D) 

MUFFINS AND WAFFLES 

The muffin and waffle, heavier batters, are made light by the 
expansion of air incorporated into the well beaten eggs, and 
hlf the addition of halting powder, or soda and sour milk. A 
gas, carbon dioxide, is generated by means of the baking pow- 
der, or soda and sour milk, and is entangled in the batter. 
When the heat of the oven is added, the gas and air expand 
and the batter is made light. 



Bulletin of The North Carolina College for Women 101 

CLASS EXPERIMENT 

a. Mix soda and cold water. Heat. 

h. Mix soda and vinegar. Heat. 

c. Mix soda and sour milk. 

d. Mix soda and molasses. 

e. Mix soda and cream of tartar. 

/. Mix soda and cream of tartar and water. 

What kind of substances break up soda so as to free the 
gas easily? 

MUFFINS 

1 egg 1 tablespoon fat 

1 cup milk 1 teaspoon salt 

2 teaspoons baking powder II/2 cups flour 

Separate the eggs. To the beaten yolks add the milk, the 
flour, salt and melted fat. When the oven is ready, add the 
baking powder and carefully fold in the whites of the eggs. 
Bake in a quick oven. If the oven is too hot, the muffins will 
run to a peak in rising. 

Why should muffins be baked in a quick oven, while cream 
puffs had only a moderately quick oven ? 

Why should the baking powder not be put into the batter 
until the oven is ready ? 

Why should whites of eggs be folded in 1 

What changes take place ? 

CORN MUFFIN BREAD 

1 cup corn meal 1 egg ( or 3 level tablespoons 

2 cups sour milk of powdered egg) 
1 teaspoon salt 1 level teaspoon soda 

1 tablespoon fat I/2 teaspoon baking powder 

Separate eggs, and to the beaten yolks add sour milk, salt, 
meal, and melted fat. When the oven is ready and pans 
greased and hot, add the soda (dissolved in a little lukewarm 
water) and the baking powder; beat vigorously and quickly, 
but carefully fold in the beaten whites ; pour into hissing-hot 
greased pans, and bake in a quick oven. 

Corn meal muffins bake at a little higher temperature than 
the muffins made of flour. 



102 Bulletin of The North Carolina College for Women 

GRAHAM MUFFINS 

1 egg 1 tablespoon fat 

1 cup milk % teaspoon salt 

1% cups Graham flour 2 teaspoons baking powder 

or 
1 cup sour milk and % teaspoon soda 
Proceed as above. 

WAFFLES 

1 egg 1 tablespoon fat 

1 cup milk 1/2 teaspoon salt 

1% cups flour 2 teaspoons baking powder 

Separate the eggs, and to the beaten yolks add the milk, 
salt, flour, melted fat, and, when the irons are hot, add the 
baking powder and fold in the whites of the eggs. Bake in a 
hot greased waffle iron. 

General Rules: 

1. Pastry flour is best for these recipes, (a) Pastry flour 
is white and velvety in texture, and takes the form of the 
hand when pressed closely. (6) Bread flour is creamy in 
color, loose or granular in texture, and falls loosely apart when 
squeezed in the hand. 

2. Bake as soon as mixed. Why ? 

3. Griddle cakes should be baked on a soapstone or iron 
griddle sizzling hot. 

4. Do not grease soapstone. 

5. Grease iron griddle with unsalted fat. 

6. Drop griddle batter by spoonfuls, and when puffed 
and full of bubbles, turn. 

7. Turn griddle cakes hut once. .Serve at once. 

Rules for Waffles: 

1. Heat iron on both sides; grease with unsalted pork or 
lard. 

2. Turn iron to make fat run evenly on all sides. 

3. Fill each compartment two-thirds full. 

4. Cook until crisp and brown on both sides. Serve at 



Bulletin of The North Carolina College for Women 103 

Care of Irons. — If new, grease and heat, then wash in 
soapy water. When ready for use, grease with brush or clean 
paper. To put irons away for a long time, grease with un- 
salted fat. 

STALE BREAD GRIDDLE CAKES 

1% cups crumbs 1 egg 

2 cups of milk or water 1 teaspoon salt 

1 tablespoon drippings 2 teaspoons baking powder 

Flour to thicken, depending on freshness of the crumbs 

Pour the hot liquid over the crumbs, add flour, fat, and 
salt, and when cool add the beaten yolk. When the griddle is 
hot, add baking powder and whites of eggs. Cook each cake 
on one side until it is set and full of air bubbles, then turn 
once only. 

POTATO MUFFINS 

1 cup mashed Irish pota- 1 teaspoon baking powder 

toes (packed) i teaspoon drippings 

% cup corn meal or more 1 egg 

1 teaspoon salt 1 cup sour milk 
1/2 teaspoon soda 

One cup of soft cooked rice or grits may be used instead 
of potatoes with one cup of corn meal to make muffins. 
Proceed as in flour muffins. 

SHORTS GRIDDLE CAKES 

1 egg % cup shorts 

1 cup sour milk 2 tablespoons white flour 

1/2 teaspoon salt % teaspoon soda 

1 tablespoon oil or drippings 1 teaspoon baking powder 

Beat the egg, add milk, salt, oil, shorts and flour. When 
the griddle is hot, add baking powder and soda. Bake. 

SHORTS MUFFINS 

1 egg 1 tablespoon drippings or oil 

13/4 cups milk 1% cups shorts 

1 teaspoon salt 2 teaspoons baking powder 

Beat the egg, add milk, salt, shorts, drippings, and when 
the muffin pans are hot and greased, add baking powder. 



104 Bulletin of The North Carolina College for Women 

Beat well, and bake in a hot oven. This requires a higher 
heat than is necessary for white flour muffins. The shorts 
muffins are very satisfying, and are of benefit to those who 
live sedentary lives. Whole families have been cured of 
habits of constipation by use of shorts. 

BREAKFAST PUFFS 

1 egg 1/2 teaspoon salt 

1 cup thin cream 1% cups flour (scant) 

1 teaspoon fat 2 teaspoons baking powder 

Beat the egg yolk, and add milk, salt, flour, melted fat. 
When the pans are hot, and greased, beat in baking powder 
and fold in white of egg. Bake in a quick oven. 

. CORN AND CORN MEAL 

Corn is the south 's largest asset when we take stock of 
the war and reconstruction foods. This is true not only 
because of our recent record-breaking crop, but because the 
white corn of the south, when ground on the old-fashioned 
burr mill — water ground meal — has the entire grain ground, 
with the exception of a thin outer husk, and is of fine food 
and fuel value, practically the same as wheat flour. It is a 
little richer in fat than flour. The germ, or kernel, is retained 
by the old-fashioned method of grinding. It gives corn a 
higher food value, but is harder to keep fresh. The commer- 
cial meal of the south is ground by modern machinery and 
bolted. It has better keeping qualities, but lacks the perfec- 
tion of the water ground meal. 

The quality of the protein in corn meal is not elastic, as 
in white flour, but is valuable as a tissue builder, and from 
the standpoint of good dietary measures, corn bread should 
be on our table every day — at least once a day. 

HOE CAKE 

The simplest and easiest to follow is the hoe cake. 

Mix equal quantities of water ground meal with boiling 
water. Stir until the dough begins to stiffen, then let it 
stand a few moments, then stir again. Add salt or not to 
suit the taste. Make into pones and put on a hot, greased 
griddle. Cover with a deep pan sufficiently close fitting to 



Bulletin of The North Carolina College for Women 105 

hold in all steam. Cook slowly until brown, then turn and 
keep covered until the other side is brown, and the center is 
soft and spongy. 

BAKED CORN PONES 

This same hoe cake dough may be made into pones and 
baked in a hot oven. These are excellent, but it requires high 
heat while the same dough baked on a griddle requires high 
heat only at the beginning. 

BATTER BREAD 

1 cup meal 1 teaspoon salt 

1 cup boiling water 1 egg 

2 cups sour milk 1 teaspoon soda (level) 

Scald the meal with the boiling water, add milk, beaten 
egg, salt and soda. Bake in a hot oven. Cold rice, grits, or 
cream of wheat may be added to this batter. 

GRAHAM AND CORN MEAL MUFFINS 

1 egg 2 teaspoons baking powder 

1 cup milk 1 tablespoon oil or drippings 

% teaspoon salt 1 cup Graham flour 

1/^ cup corn meal 

Beat the egg, add milk, salt, flour and meal, oil and baking 
powder. Bake in hot greased muffin pans. 

Calls are coming to us for the Old-Fashioned Southern 
Corn Pone, or lightbread. The old-fashioned corn pone was 
made light by the action of the wild yeast plants, and neces- 
sarily took a long time to make and bake it. By the use of a 
little compressed or fresh yeast and 25 per cent white flour 
practically the same result may be had in much less time. 

CORN PONE 

3 cups corn meal Warm water to make a sponge 
3 cups hot water or milk 1 teaspoon salt 

1 cup white flour % cake of yeast 

Make a sponge of the white flour, yeast, and lukewarm 
water, and when full of bubbles, add the meal which has been 
scalded and cooled previously. Mix thoroughly, put in a 



106 Bulletin of The North Carolina College for Women 

greased pan to rise. When light, bake in a. hot oven. Good 
with fresh buttermilk and good butter. 

CORN MUSH BREAD 

2 cups milk 1 tablespoon fat 

% cup meal 1 teaspoon salt 

3 eggs 

Make a mush by beating the meal into the hot milk. Cook 
until the mush is thick, add butter and salt, and when cool 
add the beaten yolks and fold in the whites of the eggs. Bake 
in a moderately quick oven — 25 to 30 minutes. 

Should the oven be as hot as in corn muffin 's lesson ? 

What gives the lightness in the mush bread? 

DOUGHS 

BREAD MAKING 

In making bread it is well to remember that if a soft, open 
bread is wanted, the dough should be made very soft and 
handled as little as possible — just enough to hold together. 
On the other hand, if a smooth, close-grained, flaky bread is 
wanted, the dough should be made stiff enough to handle 
easily and should be well kneaded. 

Three things are necessary' in making soft biscuit, pro- 
vided the proportions are correct and the material good : 

(1) The dough should be made too soft to handle easily. 

(2) It must be quickly and lightly handled. 

(3) A quick oven is necessary. 

To keep biscuit from being too thick, roll about 14 i^ich 
thick, place in the pan so they will touch, and bake with a 
strong undercurrent until smooth on the top, then place on 
the rack to brown. The result will be a very light, wholesome 
biscuit, with two crisp brown crusts and very little crumb. 

It biscuits are too thick and baked too rapidly, the crumb 
becomes a paste, which cannot be reached by the digestive 
juices. The crusty ones are partly digested in baking. 

SOFT SOUR-MIDK BISCUIT 

4 cups flour 1 teaspoon soda 

1 teaspoon salt 5 tablespoons fat 

2 cups sour milk (scant) 



Bulletin of The North Carolina College for Women 107 

Sift the flour, soda, and salt thoroughly, cut in the fat, 
th6n add nearly all of the milk at one time, and mix with a 
spoon just enough to hold together. When all is mixed, turn 
on a floured board and toss until smooth. Roll, cut, and bake 
in a quick oven. 

WHOLE WHEAT BISCUIT 

3 teaspoons baking powder 2 cups whole wheat 
2^/2 tablespoons fat % teaspoon salt 

% cup milk or more 

Mix the salt and baking powder with the flour; cut the 
lard in with two knives ; add the milk and mix ; toss on a 
floured board and roll lightly. Bake in a quick oven. 

SOFT CREAM OP TARTAR BISCUIT 

4 cups flour 2 teaspoons cream of tartar 
1 teaspoon salt 5 tablespoons fat 

1 teaspoon soda 1% cups sweet milk or more 

Mix the same as Soft Sour Milk Biscuit. 

SOFT BAKING POWDER BISCUIT 

4 cups flour 5 teaspoons baking powder 

1 teaspoon salt 5 tablespoons fat 

1% to 1% cups sweet milk 

Mix as in Sour Milk Biscuit. 

KNEADED BAKING POWDER BISCUIT 

4 cups flour 4 tablespoons fat 

1 teaspoon salt .% cup milk, or enough to 

4 teaspoons baking powder make stiff dough 

If fine, even grained bread is wanted, make a stiff dough 
and knead thoroughly. 

One word of caution about kneaded biscuit doughs. After 
the kneading is begun, do not leave it until the biscuit are put 
into the oven. If dough is worked for a time, then allowed 
to stand the result is always a tough, spongy dough. Spongi- 
ness or elasticity is a quality desired in lightbread, and is 
brought about by kneading, then standing. The gluten (pro- 
tein) is made spongy or elastic in that way. Crisp iness is the 
quality desired in biscuit, and is the result of quick work or 
continued kneading. 



108 Bulletin of The North Carolina College for Women 

BEATEN BISCUIT 

4 cups flour % cup ice water or sweet 
1 teaspoon salt milk to make a very, 

5 tablespoons fat very stiff dough 

Mixing. — Make a stiff dough, knead until smooth, then 
pound until white and full of air bubbles. Roll, cut with a small 
cutter, prick with a fork, and place in the pan so they will 
not touch. Leave the oven shut five minutes when first put 
in, to give the biscuit a chance to rise and crack around the 
sides. Bake in a hot oven until thoroughly done. The con- 
stant pounding not only distributes the air in small bubbles 
throughout the dough, but it whitens the gluten and makes it 
crisp instead of spongy. 

The old-fashioned beaten biscuit was pounded or beaten, 
but to save time a meat chopper may be used. In that case 
the dough must be made very, very stiff, as it gets heated 
in the metal chopper and becomes too soft. The brake makes 
the ideal beaten biscuit. A perfect beaten biscuit should be 
rich brown on bottom and top, white in center, and should 
have a crack around the sides. 

MOCK BEATEN BISCUIT 

4 cups flour 5 tablespoons fat 

1 teaspoon salt 2 teaspoons baking powder 

% cup milk 

Mix same as beaten biscuit, but less kneading is necessary. 

BROV^N BREAD 

3 cups Graham flour 1 cup raisins 

1 cup corn meal or soy % cup molasses 

bean meal 1 teaspoon soda (round) 

1 teaspoon baking powder 2 cups sour milk 

% cup brown sugar 1 egg 

Mix Graham flour, meal, baking powder, sugar and raisins 
in a large bowl. In another bowl beat the egg, add sour milk 
and the soda and molasses after they are thoroughly mixed. 
Turn the liquid into the dry ingredients, mix well, and turn 
into wet moulds. Steam in boiling water from 1 to 3 hours, 
depending on size and shape of mould. Coffee cans or baking 
powder cans are good shapes for use. 



Bulletin of The North Carolina College for Women 109 
YEAST BREADS 

BREAD SCORE CARD 

Flavor 25 

Lightness 20 

Grain and texture 20 

Crust (color, depth) 10 

Crumb (moisture, elasticity) 15 

Shape and size 10 

100 
Yeast is a microscopic plant. For growth it requires food, 
moisture, warmth and air. The flour furnishes food. Some 
of the starch in the flour is changed into sugar. The yeast, 
in growing, changes the sugar into alcohol and gas. This gas, 
in trying to escape, makes the bubbles in the dough. In the 
process of baking, both alcohol and gas are driven off. 

The rule for soft and stiff doughs applies also to yeast 
breads. For a very soft, fluffy roll, make a very soft dough, 
and handle as little as possible. If you wish to save time, 
increase the quantity of yeast, and make a soft dough. The 
result will be a soft, fluffy roll, without the perfect form, 
but with a delicious flavor. In using a small quantity of 
yeast and making the usual stiff dough, the time required 
for growth of the few plants gives a chance also for the 
growth of bacteria, which may spoil the flavor. 

ROLLS 

WHITE FLOUR AND WHITE POTATOES 

8 cups white flour 2 tablespoon's fat 

3 cups mashed potatoes 1 teaspoon salt 

1 tablespoon sugar 1 cake yeast or more 

1 cup warm water, or enough to make stiff dough 

Make a stiff dough and knead the potatoes into the dough 
by spoonfuls. When light, make into rolls. Grease the rolls 
to keep them soft. When light as feathers to touch, bake in 
a moderately hot oven. 



110 Bulletin of The North Carolina College for Women 

QUICK ROLLS NO. 1 

8 cups flour 2 cakes Fleischman 's yeast 

2 teaspoons salt 3 cups liquid — lukewarm 
2 tablespoons fat milk or water 

2 tablespoons sugar 

Dissolve the yeast in 1 cup of lukewarm liquid. Mix the 
salt, sugar, and fat with the flour, and add the yeast and the 
remaining 2 cups of liquid. This should be a very soft 
dough. Knead until smooth, grease over the top, and keep 
in a moderately warm place until light. When light and 
puffy, pinch off medium size biscuits and make into shape. 
(Do not knead.) Grease the rolls over the top and keep in a 
warm place until light and puffy. Bake in a moderately hot 
oven. 

These rolls are delicious when toasted. 

To Toast. — Put the cold rolls into the oven just as the gas 
is lighted, and let them heat through and become crisp as the 
heat increases. 

QUICK ROLLS NO. 2 

8 cups flour 2 tablespoons fat 

3 teaspoons salt 2 cups mashed potatoes 
2 tablespoons sugar 2 yeast cakes 

2% cups lukewarm liquid 

Dissolve the yeast in 1 cup of the lukewarm liquid, and 
add the finely mashed potatoes and 1 cup of flour. Mix the 
salt, sugar, and fat with the remainder of the flour, and when 
the sponge is light, pour it and the remainder of the liquid 
into the flour and mix. Knead well, grease the top, and place 
in a warm place until the dough is light. Make into rolls 
without kneading, grease over the top and keep in a warm 
place until light and puffy. 

Toast these also while heat is increasing. They are better 
toasted on the second and third days than when first baked. 

PLAIN BREAD 

4 cups flour 1 tablespoon sugar 
1 cup milk or water 1 tablespoon fat 
% cake or I/2 cup yeast 1 teaspoon salt 

Mix as in rolls. When light, knead thoroughly, brush 
over the top with lard or oil. Allow to stand in a warm 



Bulletin of The North Carolina College for Women 111 

place until double its size. Brush the top with oil and bake 
in a moderate oven in an increasing heat until brown, then 
bake more slowly. 

LIQUID YEAST 

1 quart water 14 cup salt 

3 large potatoes 14 cup sugar 

2 tablespoons hops % cake yeast 

(in a cloth) 

Put the hops and potatoes in the water and boil until 
potatoes can be mashed. To the mashed potatoes add the 
hops, water, salt, sugar, and when cool, add the old yeast. 
Keep in a cool place. It is ready for use as soon as it fer- 
ments. 

PASTRY 

Good pastry is (1) tender, (2) light, (3) flaky. 

The lightness of pastry is dependent largely upon the tem- 
perature of the ingredients and upon skill in manipulation. 
The materials should be kept cold, in order that the expansion 
of air may be greater when exposed to high heat. 

A pair of knives may be used in cutting in the fat, and 
by that means the fat remains solid. Flaky pastry results 
when the fat is mixed in layers. 

SCORE CARD FOR PASTRY AND PIE ( LEMON ) 

Tenderness 20 

Flakiness 20 

Lightness 20 

Flavor 25 

Consistency, appearance 15 

100 

PASTRY FOR GENERAL USE 

2 cups flour 3 tablespoons fat 

% teaspoon salt 1 cup sour milk (nearly) 

% teaspoon soda A little baking powder 

Mix as in sour milk biscuit. Roll out immediately and 
bake in a quick oven. 



112 Bulletin of The North Carolina College for Women 

FRUIT PUDDING (SUBSTITUTE FOR PIES) 

Pare and cut the fruit and put in a deep pudding dish 
without a crust. If the fruit is juicy, put a cup mouth 
downward in the center, to take up the juice ; add sugar and 
water (if the fruit needs it) and cover with a top crust. 
Bake slowly. Serve with hard sauce or brown sugar caramel. 

DRIED FRUIT PIE 

If the fruit is cooked in the water in which it is soaked, 
without sugar, the flavor will be better. When the pastry is 
ready, put in the fruit, add very little sugar, and bake. When 
ready to serve, put a slight covering of honey over the crust, 
cover with whipped cream, and you will not realize that 
there has ever been any commonplace idea regarding dried 
fruit pies. 

PASTRY (plain PASTE ) 

iy2 cups flour % cup ice water (nearly) 

% cup butter % teaspoon salt 

1/2 teaspoon sugar 
Have everything as cold as possible. Sift the flour, add 
salt and sugar, and chop two-thirds of the butter into the 
flour ; add the ice water gradually, lifting the wet portion to 
one side of the bowl; continue until all of the flour has been 
moistened. Handle just enough to get the paste in shape. 
Flour the board, turn the paste out on it, roll lightly and 
quickly from you into a thin sheet. Put the remainder of 
the butter over the thin sheet in small bits ; fold over the sides 
of the sheet and then ends ; roll again. Always roll from you 
to keep from breaking the air bubbles. This may be repeated 
several times. Bake in thin sheets on deep pie plates in a 
moderate oven. By very careful manipulation, numbers of 
little bubbles of air are held in the dough. The heat expand- 
ing these little bubbles of air gives the crust the flaky lightness 
so much desired in good pastry. 

PUMPKIN PIE 

4 cups pumpkin I14 cups sugar 

2 cups cream or milk 1 teaspoon vanilla 

2 eggs 1 tablespoon cinnamon 

1 tablespoon butter 
Wash the pumpkin, cut in half, remove seeds and strings. 



Bulletin of The North Carolina College for Women 113 

and bake in a moderately hot oven. Mash the baked pump- 
kin, add sugar, yolks of eggs, milk and butter, or cream, 
vanilla, cinnamon and whites of eggs. Bake in a deep pud- 
ding dish without crust. 

To serve. — Cut the crust, which is baked separately, and 
with a tablespoon heap the pumpkin loosely and roughly on 
the crust. If you wish, serve whipped cream over the top. 

For Hallowe 'en the crusts should be baked in heart shapes 
and other attractive forms. 

CHEAP LEMON PIE 

2 tablespoons cornstarch 1 cup water 

4 tablespoons bread crumbs 1 tablespoon butter 

1 cup sugar 2 eggs 

Juice and rind of 1 large lemon, or 2 medium 

Dissolve corn starch in a little cold water, add sugar, but- 
ter, and boiling water, and boil until thick and smooth, about 
5 minutes. When cool, add bread crumbs, lemon, and egg. 
Bake the crusts in individual shells, and when they are nearly 
done, fill with lemon custard, using white of egg as a meringue. 
The custard is a thick heavy mush, but not soft enough to 
run. The pastry is tender, light, and flaky. 



CANDY 

CLASS EXPERIMENT 

Boil 1/2 cup sugar in 14 cup water. Test by dropping into 
cold water. Test the ball. 

1. 233 degrees F. is the "hair" or "thread" test. 

2. 236-242 degrees F. is the soft ball stage" 

3. 254 degrees F. is the hard ball test. 

4. 260-275 degrees F. is the crack stage. 

5. 290-350 degrees F. is the caramel stage. 

6. 290 degrees F. is the hard crack stage. 

Note color at 290 degrees F. After testing all the stages 
pour the syrup at 290 degrees F. over chopped nuts on a 
buttered pan. Mark in squares as it cools for peanut brittle. 



114 Bulletin of The North Carolina College for Women 

FONDANT 

1 cup sugar 14 cup water 

Boil, without stirring, until soft ball is formed on the tip 
of a silver spoon in ice water; pour on a damp or greased 
platter and let it cool until the finger leaves a print in the 
candy. Color with any vegetable coloring matter; work with 
the hands until creamy. Make out of this the chocolate drops, 
stuffed dates, nut and other cream candies. The "soft ball" 
stage is 238 F. 

Or fondant may be more easily made by boiling rapidly 
6 cups of fine granulated sugar, 2 cups of water and 14 tea- 
spoon of cream of tartar. Cook until a soft ball is formed. 
When cool enough to leave the finger print, stir in one vjay 
with a wooden spoon until the cream can be kneaded by hand. 
Finish as in plain fondant. 

STUFFED DATES 

Open dates on one side, remove seed and stuff with a small 
roll of fondant. Roll dates in sug^r. 

STUFFED PRUNES 

Wash and soak the prunes. Cook the prunes to a syrup 
in same water in which they are soaked. When cold open 
and remove seeds. Stuff with small roll of fondant. Pour 
the juice over them and serve as a dessert. 

CHOCOLATE DROPS 

Melt equal quantities of chocolate and fondant over hot 
water. Flavor. Make balls or shapes of the fondant and 
allow them to stand long enough to harden. When hard, 
drop the ball of fondant quickly into the melted chocolate and 
lemove at once with candy dipper, or a clean hat pin. Cool 
on oiled paper. 

NUT CREAMS 

Cover almonds with fondant and let the balls harden. 
Dip in melted chocolate as in " Chocolate Drops. ' ' 



BulWin of The North Carolina College for Women 115 

PEPPERMINTS 

1 pint sugar 1 cup water 

% pound butter 

(No. 1.) Boil sugar, water, and butter until a soft ball 
is formed in ordinary cold water ; pour out on a damp platter 
to eool. When sufficiently cool to permit handling, add 3 or 
4 drops of extract of peppermint or 1 drop of oil of pepper- 
mint, and work with the hands until creamy. Put away in a 
ball to ripen, and when ready to serve, break into pieces. 
Keep this in a tin box between pieces of paraffin paper. 

(No. 2.) Boil the same proportions of sugar, water and 
butter until a hard ball is formed in cold water; pour on a 
greased marble slab, and when cool add the extract of pepper- 
mint or a drop or two of oil of peppermint and 2 or 3 drops 
of vegetable coloring matter. Pull until the candy is light 
and fibrous; cut with scissors and put between layers of 
paraffin paper. 

CHOCOLATE FUDGE 

2 cups granulated sugar 1 cup milk or water 
2 squares of chocolate 1 tablespoon butter 

Pinch of cream of tartar 

Boil all together until a soft ball stage is reached. When 
cool, beat. 

If you care to do so, put 1 cup of chopped marshmallows 
into the fudge just before it is poured out. 



CAKES AND PUDDINGS 

GENERAL. RULES 

The oven must be ready for baking, the pan thoroughly 
greased and lined with greased paper. 

Sift flour before measuring. Pastry flour is best. 

Fine granulated sugar should be used. 

Cream butter; add sugar very slowly, making a sauce. 

The yolks and whites should be beaten separately and the 
yolks added to the butter and sugar sauce. 

The bowl in which eggs are beaten should be rinsed with 
the milk. 



116 Bulletin of The North Carolina College for Women 

Milk and flour may be added alternately; then the flavor- 
ing, baking powder, and last, carefully fold in the whites of 
the eggs. 

Theory. — In cake making we combine sugar and starch, 
making a sweet batter. The principle is the same as in muffins 
and other batters — the lightness is brought about by entang- 
ling the air in the eggs and by the formation of gas, resulting 
from the union of soda and cream of tartar and a liquid. A 
much more moderate heat is needed in baking sweet batters, 
since the sugar and eggs burn easily. 

In sponge cakes — those made without butter — expansion of 
air is the only means of lightness; therefore, a slow oven is 
necessary. 

SCORE CARD FOR CAKE 

Flavor ; 35 

Texture or grain 20' 

Lightness 20 

Baking (crust and color) 15 

Appearance 10 

100 

CHEAP CAKE 

% cup butter or substitute % teaspoon cinnamon 

1 cup sugar 2 dozen raisins 

2 eggs % cup milk 

3 level teaspoons baking powder 1% cups flour 

Cream the butter, add sugar gradually, add well-beaten 
yolks and milk, then flour and cinnamon. When oven is 
ready, add the baking powder, floured raisins, and carefully 
fold in the whites of eggs. 

SPONGE CAKE 

2 eggs % teaspoon lemon juice 
Ys cup sugar % cup flour 

14 teaspoon lemon rind 

COTTAGE PUDDING 

3 tablespoons butter 1 cup milk 

% cup sugar 2 to 21/^ cups flour 

1 egg % teaspoon salt 

3 teaspoons baking powder 



Bulletin of The North Carolina College for Women 117 

Beat the egg thoroughly, add sugar gradually, then add 
butter, salt, milk and flour alternately, and last the baking 
powder. Bake in a slow oven. Serve with chocolate syrup. 

CHOCOLATE SYRUP 

1 ounce chocolate 1% cups sugar 

% cup boiling water A few drops of vanilla 

Melt the chocolate and sugar in a little boiling water, add 
the remainder of the boiling water, and boil to a syrup. When 
cool, add a few drops of vanilla. Bottle and keep in a cool 
place. 

COFFEE CAKE 

1 egg % cup flour 

% cup sugar 2 teaspoons baking powder 

1 teaspoon salt 1 tablespoon brown sugar 

% cup milk 1 teaspoon cinnamon 

Beat the egg thoroughly, add the sugar gradually, then 
the melted butter, salt, milk, flour and last, the baking pow- 
der. Pour into the oiled pan and sprinkle the top with brown 
sugar and cinnamon. Bake in a moderate oven. 

SOFT GINGERBREAD 

1 egg 1 cup flour 

1/4 cup lard % cup meal 

% cup milk % teaspoon soda 

% cup molasses % tablespoon ginger 

Mix lard and yolks of egg^ beat soda and molasses, then 
add ginger, molasses, milk, and flour; beat whites of eggs and 
carefully fold into the batter. Bake in a very slow oven 
three-quarters of an hour, or until done. 

Why is soda used with molasses? 

What changes take place in the making and baking? 

Why should the oven be a very slow one ? 

What is the combination of foods in this lesson? 

Under which head does each belong? 

In what way do these two classes of foods benefit the body? 

During which season do we most need these foods? 



118 Bulletin of The North Carolina College for Women 

MOLASSES SAUCE FOR GINGERBREAD 

1 cup molasses 1 tablespoon butter (level) 

% lemon (juice and rind) 1 teaspoon ginger (to taste) 

Mix and boil to a thin syrup. 

SUBSTITUTE FOR FRUIT CAKE 

1 cup sugar (brown) 2 cups Graham or white flour 

1 cup nut meats 1 cup raisins 

1 egg 1 cup apple sauce— dried or 

1 teaspoon mixed spices fresh fruit 

1 teaspoon soda (level) % cup Crisco or Snowdrift 

2 teaspoons baking powder 

PLUM PUDDING 

1% cups suet 1 cup currants 

1 cup brown sugar 4 cups flour 

1 cup molasses % cup sour milk 

1 level teaspoon soda 1 cup raisins 

1 or more eggs 1/2 cup nuts 

% cup lemon juice and rind Cinnamon, nutmeg, cloves 

4 teaspoons baking powder and vanilla to taste 

Chop the suet, clean the fruit and nuts, and dredge the 
fruit with one-half of a cup of flour used in this recipe. 
Mix the suet, brown sugar, cinnamon, nutmeg, cloves, and 
baking powder with the flour. Put soda in the molasses and 
beat vigorously; then add the well-beaten eggs, juice and 
rind of lemon, add the sour milk, and pour in the flour. When 
well mixed, add the floured fruits and nuts; pour into a wet 
mold and steam 3 or 4 hours, then brown in the oven. Serve 
with plain cream or a sauce of fruit juices. 

CUP CAKE 

5 eggs 1 cup water 

3 cups flour 1 cup butter or substitute 

2 cups sugar 2 teaspoons cream of tartar 

1 teaspoon soda 

Separate the eggs. Cream the butter and add sugar grad- 
ually. Add the well beaten yolks; then the liquid and flour 
alternately. When the oven is ready, dissolve the soda in a 



Bulletin of The North Carolina College for Women 119 

tablespoon of water, pour it into the batter, add cream of 
tartar and beat vigorously. Fold in the well beaten whites of 
eggs. Bake in a moderate oven. 

Soda and cream of tartar make a moist cake. 

Baking powder dries out a cake. 

In creaming the butter and sugar much time can be saved 
by boiling a part of the water to be used in the cake and 
dropping the hot water, drop by drop, into the sugar and 
butter. If it is carefully done, you will have a bowl full of 
beautiful sauce in one-half the time ordinarily required. The 
remainder of the water is used cold. This makes a fine grain 
to the cake also. 

MARSHMALLOV*^ PILLING 

1 cup sugar 1 egg white 

1/2 cup water 14 lb. marshmallows 

Juice of half a lemon 

Dissolve marshmallows in double boiler. Make a syrup of 
sugar and water, and when the syrup spins a heavy thread 
from the spoon pour carefully over the beaten white of egg 
When it begins to thicken, add marshmallows, and beat until 
thick and heavy. 

BOILED ICING 

1 cup sugar 2 egg whites 

1/2 cup water % teaspoon lemon juice 

Dissolve the sugar and water. Heat gradually and boil 
without stirring, until the syrup spins a heavy thread. Pour 
the syrup over the beaten whites, beating constantly, until 
the icing is heavy enough to spread. 

BOILED CHOCOLATE ICING 

To the above "Boiled Icing" add 1% squares of melted 
chocolate. 

CHOCOLATE PILLING POR CAKES 

2 cups brown sugar 1 cup milk 

1 tablespoon butter * 1 teaspoon vanilla 

14 cake chocolate Pinch of salt 

Boil sugar, chocolate, butter and milk until a soft ball is 
formed by dropping a small quantity in ice water. Beat the 
icing until cool, add the vanilla, and spread on the cake. 



120 Bulletin of The North Carolina College for Women 

FANCY ICING 

4 egg whites % teaspoon cream of tartar 

2 scant cups sugar % cup of sugar (for meringue) 

% cup water Flavoring 

Boil the 2 cups of sugar and % cup of water to a thread. 
While the syrup is boiling beat the egg whites stiff and add 
% teaspoon cream of tartar. Beat thoroughly and slowly. 
Add % cup of sugar (rolled fine). This makes the meringue. 
Pour the syrup over the meringue, beating steadily, and when 
heavy steam it over boiling water until it drops from the 
egg whisk in heavy lumps. Keep lifting with the egg beater 
while steaming. Add a pinch of cream of tartar just before 
the icing is taken away from the stove. Cool by lifting high 
and dropping icing from the spoon. 



DESSERTS 



STUFFED PRUNES 



Remove the seeds from the cooked prunes by cutting an 
opening down the side. Stuff with nuts and serve with cream 
■or whole milk. 

PRUNE WHIP 

Cook prunes in as little water as possible. When cool, 
remove seeds and run through a food chopper. Sweeten to 
taste, and add juice and rind of % lemon. Fold in whites 
>of 1 or 2 eggs, or two or three tablespoons of whipped cream. 

PRUNE JELLY 

2 cups prunes II/2 cups boiling water 
Juice of 1/2 lemon 2 tablespoons gelatine 
% cup of sugar granulated 

Cook and seed the prunes and grind in a meat chopper; 
add sugar and lemon juice ; soften the gelatine with a little 
•cold water; then dissolve with boiling water, pour into the 
prunes, mix and put in a cool place to mold. 

PRUNE SOUFFLE 

3 cups prunes 1/2 to % cup sugar 

2 eggs — whites 3 tablespoons lemon juice 



Bulletin of The North Carolina College for Women 121 

Cook the prunes in a very little water. When thoroughly 
tender, seed, run through a meat chopper and mix well with 
the sugar, lemon juice and fold in egg whites. 

The cheapest grade of prunes may be used for these des- 
serts. "Wash and soak prunes and cook slowly, in the same 
water in which they are soaked, until they are syrupy. This 
method develops the fruit sugar. 

BAKED PEARS 

12 large, hard pears 1 inch cinnamon bark 

% cup brown sugar i^ inch ginger root 

Bake in a slow oven with just enough water to cover the 
bottom of the pan until the fruit juices begin to cook out, then 
cook until tender in their own juices. If these are not all 
needed at the meal, sterilize a glass jar and pack, while pears 
are hot. Process five minutes. 

TO MAKE JAM OR MARMALADE OF HARD PEARS 

1 gallon pears % quantity of sugar 

2 lemons Ginger to taste 

Grind the fruit in a food chopper, using all except cores, 
seeds and tough membranes. Allow the fruit to reach the 
boiling point, and add % as much sugar as fruit. Cook 
slowly until thick and amber colored. Seal. 

JELLIED PEARS 

1 tablespoon gelatine % cup sugar 

6 to 8 pears 1 inch cinnamon stick 

% lemon Ginger to taste 

Core and pare the pears, cut into fourths, and bake or 
steam until tender. Boil the cores and parings in a little 
water, and when tender, strain the juice over the dissolved 
gelatine. Pour over the pears and cool. 

GRAPE FRUIT MARMALADE 

Shred one grape fruit, one orange and one lemon, reject- 
ing only the seeds and cores and tough membranes. Cover 
with cold water and allow it to stand over night. In the 
morning boil about five minutes and again allow it to stand 
several hours. Measure the fruit and allow equal quantity 
of sugar. Boil very slowly until the marmalade jellies. 



122 Bulletin of The North Carolina College for Women 



GRAPE MARMALADE 

Wash and pick the grapes, mash and bring slowly to the 
boiling point. Strain and can the juice. While the skins and 
pulp are still warm, press them through a vegetable press or 
potato ricer, thereby saving everything except the seeds. 
Return the pulp to the stove and add % quantity of sugar. 
Cook below the boiling point or as slowly as possible until 
thick and jelly like. 

STUFFED APPLES 

12 apples Nuts and raisins 

% cup sugar to stuff the centers 

Pare and core the apples. Cook the parings and cores in 
a little water. When tender, strain and use the juice for 
basting the apples. Stuff the apples with raisins and nuts, 
sprinkle the sugar over them, and pour the juice from the 
parings over them. Bake until tender. 

GINGERED APPLES 

Pare and core the apples. Cover the parings and cores 
with water and boil until tender; strain and use the juice 
instead of water in the gingered apples. Grind the apples in 
a food chopper and to one gallon of apples add 1 lemon, 1 
inch of ginger root, a little nutmeg and from % to % quan- 
tity of sugar. Put in a heavy kettle, add the juice from the 
parings and cores, and cook very, verif slowly until amber 
colored and thick. Seal. 

Apples and pears may be mixed and saved in this way. 

COMPOTE OF PEACHES OR APPLES 

Pare and core the fruit. Cook the parings and seeds in 
a little water until tender. Strain, measure the juice, and 
add 1/4 as much sugar as fruit juice. Boil the sugar and 
juice a few minutes, and add the fruit. Cook until the fruit 
is tender. 

PEACH WHIP 

3 cups dried peaches 2 tablespoons sugar 

2 egg whites 

Cook the peaches in the water in which they are soaked. 
When tender, mash fine, add sugar and fold in whites of 
eggs. Bake in a moderate oven. 



Bulletin of The North Carolina College for Women 123 



PEACH MARMALADE 

Wash and pare the peaches. Cover the parings and seeds 
with water and boil until the juice is a rich color. Strain and 
to the juice add 1/2 to % as much sugar as fruit. Boil the 
juice and sugar to a thin syrup, add the peaches and cook very 
slowly until the marmalade jellies. 



BEVERAGES 

Freshly boiled water should be used for making hot bev- 
erages. Vessels used for making beverages should be scalded 
before and after each use. 

TEA 

The commercial tea which we use is prepared from the 
leaves of a shrub cultivated in China, Japan, India, Ceylon, 
and other parts of Asia. 

There are two kinds of tea — green and black. 'The dif- 
ference is in the method of preparation for use. Green teas 
are quickly dried and fired ; black teas are allowed to ferment 
before drying and firing. 

Tea is a stimulant rather than a food. Its principal con- 
stituents are cafPein, tannic acid, and a volatile oil. 

If boiling water is allowed to stand on the tea leaves only 
a few minutes, less of the tannic acid is dissolved ; therefore, 
tea made in this way is less harmful, since it is the tannic 
acid that interferes with digestion. 

COFFEE 

Coffee is prepared from the seeds of the coffee tree, which 
grows in many warm countries. The active principles of 
coffee are the same as tea. A part of the volatile oil is lost 
both in the roasting and the boiling of coffee; hence care 
should be taken in the preparation. 

CHOCOLATE AND COCOA 

Chocolate and cocoa are prepared commercially from the 
bea'n of the cocoa tree. The fruit goes through a proces.s 
of fermentation; the beans are then dried in the sun and 
roasted. Chocolate is then prepared by grinding the broken 
cocoa beans between hot rollers. The great amount of fat 
causes it to form a paste. 



124 Bulletin of The North Carolina College for Women 

Cocoa has less fat than chocolate, and often sugar and 
starch are added to it. 

Chocolate and cocoa are rich in food value, but they, like 
tea and coffee, contain a little volatile oil, a smaller amount 
of tannic acid, and a stimulating principle resembling caffein. 

CHOCOLATE 

2 ounces chocolate 1 quart milk 

2 or 3 tablespoons sugar 1 cup water 

Pinch of salt 

Dissolve the sugar, chocolate, and salt in a little water, 
and add one cup of boiling water; boil. In the meantime, 
heat the milk in a double boiler. When milk is hot, pour in 
the syrup and whip with an egg-beater. Serve with or with- 
out whipped cream. 

COCOA 

4 teaspoons cocoa, or more 1 cup water 

4 teaspoons sugar 3 cups milk 

Pinch of salt 

Heat the milk in a double boiler. Mix cocoa, sugar, and 
a little of the water to a paste, add the remainder of the 
water, and boil to a thin syrup ; pour into hot milk. Beat 
with an egg beater, 

TEA 

1 teaspoon tea 1 cup boiling water, or more 

Scald the pot, put in the tea, pour boiling water over it, 
and serve at once. Tea is never boiled. 

ICED TEA 

1 teaspoon tea 1 cup boiling water 

Make the same way as for hot tea. Pour the tea off the 
leaves as soon as drawn. Serve with lemon and sugar. 

PUNCH 

Make strong, black tea, using 1 heaping teaspoon to each 
half pint of boiling water. Allow the water to stand on the 
leaves until slightly cool; strain, add 1 lemon to every pint 
of tea and about % cup of sugar to each pint of tea. Serve 
with plenty of ice and mint. 



Bulletin of The North Carolina College for Women 125 



COFFEE 

{Cold Water Coffee) 
1 heaping tablespoon coffee to each half pint of cold water. 
(Scald the coffee pot; pour the cold water over the ground 
coffee and bring very, very slowly to the simmering point. 
Stir the grounds and they will fall to the bottom just before 
the boiling point is reached. Close watching is needed to 
prevent the coffee from boiling. This is, an excellent method 
when large quantities are wanted. 



{Boiling Water Coffee) 
1 heaping tablespoon to each half pint of boiling water. 
Scald the pot. Pour the freshly boiled water over the coffee. 
Place the pot where the coffee will keep hot but not boil. 
Add a little egg or clean, crushed egg shell to settle it. "When 
the color is rich and clear the coffee is ready to serve. 



ACKNOWLEDGMENTS 

We wish to acknowledge our indebtedness to Miss Eileen 
Neale, '03, Manager Maison-Joline, Grreensboro, N. C, for 
valuable instruction in color blending and simple millinery ; to 
the students of the Normal and Collegiate Institute, Asheville, 
N. C, for pictures of demonstration work; to the students of 
the North Carolina College for Women for pictures of demon- 
stration work; to Mr. George Potts, Greensboro, N. C, for 
valuable aid in mixing paints and color blending. 






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